« Goose legs with apples

Information about the dish:

  • number of servings 4
  • preparation time: 70 min.
  • difficulty: medium-hard
  • caloric value: medium


  • 4 goose legs
  • 200 g onions
  • 400 ml chicken stock (from bullion cubes)
  • 1 teaspoon marjoram
  • 2 large apples
  • 2 tablespoons flour
  • salt and pepper
  • 12 prunes (pitted)
  • 8 dried apricots
  • 2-3 tablespoons apple brandy or cognac
  • 2 tablespoons frying fat

Preparation: Rinse the goose legs, season with pepper and brown them in a pan on all sides. Chop the onions into quarters, then into vertical slices and fry quickly on the fat left over from frying the poultry. Add the stock and marjoram. Cook on a low heat for 1 hour. Peel the apples, divide them in half, remove the core and add 2 dried plums that were previously soaked and drained into the remaining place. After 30 minutes of stewing the goose, place the apples next to the meat and simmer for another 30 minutes. Pour a small amount of water (100 ml) over 8 prunes and apricots and cook for 5 minutes on high heat. Add the cream, thicken with flour and bring to a boil. Season with salt, pepper and brandy. Place the fried goose legs on a platter and cover it with the gravy.