Crispy Goose Leg with Apple-Marjoram Sauce & Potato Dumplings

A festive St. Martin’s Day goose dinner for the fall and a Canadian wine with red berry notes

A Canadian wine pairs perfectly with this crispy goose leg, which is slowly roasted in the oven with apples and marjoram. The meat becomes tender and practically falls off the bone, while the skin is browned over high heat at the end until it’s golden and crispy. It’s served with a glossy sauce made from the pan drippings with apples and marjoram, which adds freshness and flavor to the rich meat, and homemade potato dumplings that soak up the sauce. The dish takes time but requires little effort, as the oven does most of the work. It’s perfect for St. Martin’s Day on November 11, for a Sunday dinner, or for guests who are expecting something special. A red wine with red berry fruit and fresh acidity cuts through the fat and rounds out the meal.

Ideal wine pairing: Backyard Vineyards Social Cabernet Franc (British Columbia, Canada)

Aromas of cherry, strawberry, cranberry, and raspberry rise to the nose, accompanied by fresh herbs, bay leaf, a hint of vanilla and licorice, with a touch of green pepper and coffee in the background. Juicy berry fruit dominates the palate; the tannins are firm, the acidity of 5.6 grams provides good structure, and the finish is long. Only 10 percent of the wine was aged in barriques, so the oak remains in the background. With 14.0 percent alcohol and 2.3 grams of residual sugar, it is full-bodied and dry. This pairs well with goose leg, as the acidity and red fruit cut through the goose’s fat, the firm tannins hold their own against the hearty meat, the fresh herbs and bay leaf complement the marjoram, and the berry fruit echoes the apple in the sauce. Decant the wine before serving and enjoy it at 16 to 18 degrees in a Bordeaux glass.

The recipe:

Crispy Goose Leg with Apple-Marjoram Sauce & Potato Dumplings

This goose leg is slowly braised in the oven with onions, carrots, celery, apples, and marjoram until the meat is tender, and then seared over high heat until crispy. The pan drippings are used to make a sauce with apples, marjoram, and a splash of red wine. The potato dumplings are made from boiled potatoes, egg yolks, starch, and semolina, and cooked in boiling water. The recipe serves two people; it takes time but requires little effort, and pairs well with a full-bodied red wine with fresh acidity. Even beginners can master this dish, and it can be prepared in advance.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 3 hours hrs 45 minutes mins

Cuisine European, German

Servings 2 people

Calories 980 kcal

Equipment

• 1 Roasting pan with lid
• 1 Large skillet
• 1 Potato Press
• 1 Pot for the dumplings
• 1 Small saucepan for the sauce
• 1 Fine sieve
• 1 A sharp kitchen knife

Ingredients

  

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FOR THE GOOSE LEG:

• 2 Goose Legs about 400 g each
• 2 Apples Boskoop
• 1 Onion
• 1 carrot
• 100 g Celeriac
• 2 1 tbsp fresh marjoram
• 2 1 tablespoon of clarified butter
• 200 ml Chicken stock
• Salt Pepper

FOR THE APPLE-MARJORAM SAUCE:

• Gravy from the roasting pan
• 100 ml Red wine
• 1 Apple
• 1 1 tbsp fresh marjoram
• 1 teaspoon of cornstarch
• 1 teaspoon of lemon juice
• Salt Pepper

FOR THE POTATO DUMPLINGS:

• 500 g floury potatoes
• 1 Egg yolk
• 60 g Potato starch
• 30 g Semolina
• 1 A pinch of nutmeg
• Salt

FOR SERVING:

• Some branches of the Major family
• A few apple slices
• Freshly ground pepper

Instructions

 

PREPARATION:

• Rinse the goose legs (2) under cold water, pat them dry, and score the skin in a diamond pattern with a sharp knife.
• Season the drumsticks generously with salt and pepper.
• Core the apples (2) and cut them into wedges.
• Cut the onion (1), carrot (1), and celery (100 g) into large cubes.
• Pluck the marjoram (2 tbsp and 1 tbsp).
• Preheat the oven to 160 °C (top and bottom heat).
• Cook the potatoes (500 g) for the dumplings, with their skins on, in salted water for 25 minutes.

COOKING STEPS:

• Heat the clarified butter (2 tbsp) in a large skillet and sear the drumsticks skin-side down for 6 minutes over high heat.
• Turn the drumsticks and cook for another 3 minutes.
• Add the onion, carrot, celery, apple slices, and marjoram (2 tbsp) to the roasting pan.
• Place the drumsticks skin-side up and pour the chicken stock (200 ml) over them.
• Cover the roasting pan and braise in the oven for 2 hours and 30 minutes.
• Remove the lid, increase the temperature to 220 °C, and brown the drumsticks for 15 minutes until crispy.
• Remove the drumsticks and keep them warm.
• Peel the potatoes for the dumplings, press them through a potato ricer while they’re still hot, and let them cool briefly.
• Add the egg yolk (1), potato starch (60 g), semolina (30 g), nutmeg, and salt, and knead into a smooth dough.
• Form 4 dumplings from the dough.
• Place the dumplings in simmering salted water and let them cook for 15 minutes without letting the water come to a boil.
• Pour the roast drippings through a fine-mesh strainer into a pot and skim off the fat.
• Add red wine (100 ml) and reduce by half.
• Add the grated apple (1) and marjoram (1 tbsp) and let it simmer for 5 minutes.
• Mix the cornstarch (1 tsp) with a little cold water and use it to thicken the sauce.
• Season to taste with lemon juice (1 tsp), salt, and pepper.

SERVE:

• Place the goose legs on preheated plates.
• Place 2 potato dumplings next to each one.
• Pour the apple-marjoram sauce around the dumplings and next to the leg of pork.
• Garnish with apple slices and sprigs of marjoram.
• Finish with some freshly ground pepper.

SIDE DISHES:

• Brussels Sprouts with Hazelnut Butter
• Braised Red Cabbage with Apples
• Baked Apple with Cranberries

Nutrition

Calories: 980kcalCarbohydrates: 78gProtein: 52gFat: 52g

Keyword Apple-Marjoram Sauce, Cabernet Franc, Crispy Goose Leg, Fall Recipe, Goose leg, October recipe, Potato Dumplings, St. Martin’s Goose, Wine from Canada, Wine to Go With Goose

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