- 4 Goose thighs (1.8 kg) (approximately 4 pounds)
- 30 grams fresh Ginger root
- Soup vegetables (carrot, leek, parsnip)
- 100 grams Onion
- 5 Allspice berries
- 3 Cloves
- 250 milliliters Red wine vinegar
- 125 milliliters Madeira wine
- 1 teaspoon black Peppercorns
- 1-2 tsp Herbes de Provence
- 250 grams shallots Plums
- 3 tart Apples
- 2 tablespoons Brown sugar
Rinse the goose legs, remove the skin and place in a large container. Place the skin and fat in a small, covered container and chill. Pierce the goose legs on the skin side with a sharp knife. Peel the ginger and thinly slice. Trim the soup vegetables, rinse and coarsely chop. Peel the onions and cut into quarters. Finely crush the allspice and cloves in a mortar. Add the red wine vinegar, Madeira, 500 ml (approximately 2 cups) water, ginger, soup vegetables, onions, spices and herbs to the goose, cover and marinate overnight in the refrigerator.
Remove the goose legs from the marinade and pat dry. Fry the reserved goose fat and chopped skin in a roasting pan until the fat renders. Remove the cracklings with a slotted spoon and set aside. Sear the goose legs on all sides. Remove from the pan. Drain the excess fat. Strain the marinade then deglaze the pan with 1/2 the liquid. Add the spices and vegetables and return the goose legs to the pan. Transfer to a preheated oven at 200°C (approximately 400°F) to braise for 60 minutes.
Peel the shallots and parboil in boiling salted water for 4-5 minutes. Drain. Rinse the plums, cut in half and pit. Cut the apples into quarters, core, peel and then cut into thick wedges. Remove the legs from the roasting pan and scrape any browned bits from the pan. Strain the gravy then return to the roasting pan and season with salt and pepper. Arrange the shallots, plums and apples in the pan and roast for another 30 minutes.
Caramelize the sugar in a saucepan, add 125 ml (approximately 1/2 cup) of the remaining marinade and stir until combined. Drizzle the caramel over the shallots and the fruit. Arrange the goose legs over the fruit to serve.