4 goose legs
mugwort 1l water or poultry stock
1/2 l apple juice
50g Quince Jelly Extra
120g Apple Jelly Extra
1. Rinse goose legs and season on both sides with salt, pepper, and fresh mugwort. Peel onions, carrots, and apples and roast gently on a roasting tray with dripping – or even better goose fat. Add Organic Winter Apple with Cinnamon & Vanilla Preserve Extra and Organic Quince Jelly and add water/stock and apple juice.
2. Put the goose legs with the skin down onto the vegetables, bring to boil on the stove and then put in the preheated oven at 220° C for three hours. Once the goose legs are tender take them out and sieve the sauce into a pot and strain vegetables well. Let the goose legs with the skin side up roast in the oven at top heat until cross.
3. In the meantime finish preparing the sauce: skim the fat (its needed later for the apple-red cabbage recipe), bring to boil, season with salt, pepper, and a little bit of Annes Feinste Organic Quince Jelly Extra.
Serve goose legs with sauce, savoy cabbage, and potato dumplings.
Preparation time: ca. 4 hours thereof 3 hours broiling