Stuffed Goose Legs

Remove the skin from the quince, remove the seeds, cut into small cubes and steam in a saucepan with a little water and sugar until soft.

Cut off the shallot and the bacon, rinse and chop the thyme and parsley and sauté everything together in a frying pan with butter. Cut the liver into cubes, add and fry briefly.

Cut the rolls into fine cubes and mix with the egg, the quince cubes, the shallot-bacon-liver mixture and a teaspoon of orange zest. Season well with salt and freshly ground pepper.

Debone the goose legs, stuff with the mixture, secure with spaghetti or toothpicks and season with pepper. Clean the soup vegetables, remove the peel, cut them and put them on a baking tray in the oven form. Place the goose legs in the oven over the baking tray on a roasting rack and roast each one for approx. 40-60 min. at 175 °C in the heated oven (top and bottom heat), depending on its size.

Turn once in between to the other side. When the vegetables start to brown, extinguish with red wine. Gradually pour in the stock.

Before serving, pour the vegetables with the roast stock through a sieve, perhaps degrease, season and thicken with flour butter if desired.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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