Goose Leg with Dried Fruit and Apple Sauce
- 4 Goose thighs (about 250 grams)
- 1 carrot
- 1 onion
- ¼ Celery root
- 1 ripe Apple (such as Boskop)
- 30 grams clarified butter
- 1 Tbsp Tomato paste
- 250 milliliters dry Red wine
- 250 milliliters Goose stock
- 2 bay leaves
- 2 allspice
- 1 tsp freshly chopped rosemary
- 1 tsp dried Mugwort
- freshly ground peppers
- 100 grams mixed Dried Fruit (such as plums, apples, apricots, dates)
- 1 tsp cornstarch
- Mugwort (for garnish)
Rinse goose legs and pat dry. Preheat oven to 160°C (approximately 325°F). Rinse vegetables and peel apple, rinse and remove core and cut everything into small cubes.
In a roasting pan, melt butter and saute diced vegetables. Add tomato paste and briefly warm then deglaze with half the wine. Gently simmer, pour in remaining wine and stock, bring to a boil briefly. Add spices and herbs and season with salt and pepper.
Season goose legs with salt and pepper, place skin side on top of vegetables and roast for 1 hour in preheated oven. Baste drumsticks and cook for another 1 - 1 1/2 hours. Meanwhile cut dried fruit into small pieces.
Remove sauce from roasting pan, place drumsticks on a baking sheet and pour sauce into a new pot. Preheat the grill. Bring sauce to a boil and thicken with cornstarch mixed in cold water. Add dried fruit to the sauce, and season sauce again.
Grill drumsticks under broiler for 4-5 minutes until crispy, remove and serve with sauce and garnish with mugwort. Serve with rich potato dumplings if desired.