Roasted Goose Thighs with Apples and Chard
- For the goose
- 4 Goose thighs
- freshly ground peppers
- 2 tsps marjoram
- 2 tsps Mugwort
- ½ bunch parsley
- 1 l Vegetable broth
- 1 onion
- 600 grams red Apple
For the goose, preheat oven to 200°C (approximately 400°F). Peel 1 apple, cut in half, remove seeds and cut into cubes. Peel onion and chop finely. Rinse parsley, shake dry and chop. Rinse goose thighs in cold water, pat dry and season with salt and pepper. Place herbs, spices and apple cubes in roasting pan and arrange goose thighs on apple mixture.
Bake in preheated oven for about 15 minutes, then add broth and onion. Depending on size of goose thighs, cook for 60-70 minutes, basting frequently with broth from pan. Remove goose thighs and skim fat (reserve goose fat). Strain sauce through a sieve. Boil sauce until reduced to about 150 ml (approximately 1 cup). Rinse remaining apples and wipe dry, cut in half, remove seeds and cut into slices.
Heat skimmed goose fat (or butter) in a pan and sauté apple slices for a few minutes until al dente, turning occasionally. For the chard, peel shallot and chop finely. Rinse chard, drain and cut out thick stems and cut large leaves into bite-size pieces. Heat oil in a saucepan and cook shallots until tender. Add chard and sauté briefly.
Deglaze pan with fruit vinegar and mix in vegetable broth and bring to a boil. Boil briefly, so chard remains crisp. Stir in herbs and season with salt, pepper and a pinch of sugar. To serve, place chard on plates and arrange goose thighs over chard. Garnish with apple slices. Drizzle goose thighs with sauce.