Goose Legs with Dried Plums

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Goose Legs with Dried Plums
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45 min.
ready in 4 h. 45 min.
Ready in


120 grams Dried plum
100 milliliters Rum
4 Goose thighs (ready for cooking, á 400-500g)
1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
1 onion
1 garlic
20 grams Goose fat
1 tablespoon Tomato paste
200 milliliters dry Red wine
500 milliliters Goose stock (alternatively also poultry stock)
freshly ground peppers
2 bay leaves
3 allspice
2 sprigs Mugwort
40 grams butter
How healthy are the main ingredients?
Tomato pasteoniongarlicsalt

Preparation steps


Preheat the oven to 150°C (approximately 300°F). Soak the prunes in the rum. Rinse the goose legs and pat dry. Rinse and peel soup vegetables, onion and garlic and cut into small cubes. Heat the goose fat in a skillet and saute the soup vegetables, onion and garlic briefly. Add the  tomato paste cook until it begins to take on color and deglaze with the red wine. Pour in the stock, season with salt and pepper, stir in the spices and simmer 10 minutes over medium heat.


Arrange the vegetables on a large baking sheet, put the goose legs with the skin side up on the vegetables, brush with melted butter, season with salt and roast until the goose legs are cooked through and tender, about 3 1/2 hours. Lift the goose legs from the pan and keep warm.  Skim off the fat from the baking and pass the sauce through a fine-meshed sieve into a saucepan. Press on the vegetables to get all of the liquid. Bring the sauce to a boil, add the prunes, season to taste and serve with the goose legs.