Goose Legs with Apple Sauce and Dumplings
- For the goose legs
- 60 grams honey
- 500 milliliters Apple juice
- 250 milliliters medium-dry white wine
- 4 cloves
- 2 Cinnamon stick
- 6 Juniper berries
- 1 tablespoon peppercorns
- 4 bay leaves
- 50 milliliters White balsamic vinegar
- 2 Goose thighs with bone (500 grams each)
- For the apple sauce
- 30 grams Goose fat
- 4 onions
- 4 garlic
- 3 tart Apple
- 150 milliliters Apple juice
- 50 grams sugar
- 1 Vanilla bean (Mark)
- 2 sweet Apple (cut into wedges)
- 2 tablespoons raisins
- freshly chopped parsley (for garnish)
For the goose legs: Combine the honey, apple juice and white wine in a saucepan and bring to a boil. Add the cloves, cinnamon, juniper berries, peppercorns and bay leaves and boil briefly. Stir in the vinegar and season with salt. Let cool. Rinse the goose legs, pat dry and place in the marinade, refrigerate overnight.
Preheat the oven to 160°C (approximately 325°F).
Remove the meat from the marinade, drain well and pass the liquid through a sieve. Heat the goose fat in a Dutch oven and saute the legs until browned all over, remove and set aside. Peel and quarter the onions. Peel the garlic and finely chop. Rinse and quarter the apples, remove seeds.
Add the onions, garlic and apples to the pan, pour in a little of the marinating liquid and bring to a boil. Return the goose to the pan and roast one hour, basting occasionally with the pan juices.
Reduce the oven to 80°C (approximately 175°F). Lift the goose legs out of the pan and keep warm in the oven. Strain the sauce through a sieve and skim the fat from the surface.
For the apple sauce: Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the juice and sugar and cook until syrupy. Add the apple slices and let cool.
Add the apple slices and raisins to the strained goose sauce and bring to a boil. Carve and serve with the applesauce and parsley dumplings.
For the dumplings: Cut rolls into thin slices or cubes. Place in a bowl and pour the hot milk over. Let stand 30 minutes.
Meanwhile, peel and finely chop the shallot. Rinse the parsley, shake dry, pluck the leaves from the stems and chop finely. Heat the butter in a skillet and saute the shallot until translucent. Transfer to a bowl and add half the parsley and the bread, mix well. Add the eggs, season with salt, pepper and nutmeg and knead to form a loose dough. If the dough is too soft add some breadcrumbs. With moistened hands shape the mixture into dumplings.
Bring a large pot of salted water to a boil, add the dumplings, reduce the heat to medium and simmer (do no boil) until the dumplings bob to the surface, 15-20 minutes (timing will vary depending on the size of the dumplings.)