For 8 servings
Ingredients:
8 goose legs
Salt
2 bay leaves
1 tablespoon allspice seeds
2 kilograms of potatoes
freshly ground pepper
4 tablespoons mustard
1 tablespoon mugwort
1 tablespoon dried marjoram
1 bunch of fresh marjoram
1 liter white wine (alternatively goose broth)
For the salad:
250 g lamb's lettuce
2 tablespoons grainy mustard
2 onions, diced
Salt
freshly ground pepper
Sugar
3 tablespoons vinegar
3 tablespoons oil
200 g sour cream
Preparation:
Cook the goose legs in 2 liters of salted water with the bay leaves and allspice seeds for 30 minutes. Peel and quarter the potatoes. Remove the legs from the broth and then cook the potato quarters in the broth for 10 minutes.
Rub the goose legs with salt, pepper, mustard and mugwort. Remove the potatoes from the broth, place them in the roasting pan and season with salt, pepper and marjoram. Place the legs on the potatoes and top with the marjoram sprigs. Now pour in the white wine (alternatively the goose broth). Close the mold with aluminum foil and roast in a non-preheated oven at 200 degrees top and bottom heat for about 40 minutes.
Then open the tin and continue frying for another 40 minutes until the legs are crispy brown.
A green salad goes well with it as a side dish. Wash the lamb's lettuce thoroughly, clean and drain well. Make a marinade from the remaining ingredients. Mix the mustard, onions, vinegar, oil and sour cream well and season with salt, freshly ground pepper and sugar. Pour the marinade over the salad just before serving.
Bon appetit!