Name: Braised Goose Legs with Prunes
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 Portionen
Ingredients: 1 EL Marjoram (dried); 1 EL Thyme (dried); 1 TL Salt; 0.25 TL Pepper; 4 Stück Goose legs (à approx. 400 g); 3 Stück Onions; 2 Zehe Garlic; 1 Stück Carrot; 100 ml Red wine; 3 Stück Prunes; 400 ml Poultry stock; 150 g Crème fraîche

Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Thermomix® recipe for braised goose legs with prunes is a hearty main course, ideal for festive occasions. Preparation with marjoram, thyme, onions and goose legs takes a total of 150 minutes and yields 4 servings. The recipe is particularly suitable for the winter season and as a hearty family meal. The working time is approx. 30 minutes.

Ingredients (12 ingredients)

1 EL Marjoram (dried)
1 EL Thyme (dried)
1 TL Salt
0.25 TL Pepper
4 Stück Goose legs (à approx. 400 g)
3 Stück Onions
2 Zehe Garlic
1 Stück Carrot
100 ml Red wine
3 Stück Prunes
400 ml Poultry stock
150 g Crème fraîche

Preparation (8 steps)

Prepare spice mixture

Mix 1 tbsp marjoram (dried), 1 tbsp thyme (dried), 1 tsp salt and ¼ tsp pepper in a small bowl. Rub the 4 goose legs (à approx. 400 g) with it and leave to marinate for 5 minutes.

Prepare vegetables

Peel 3 onions, 2 clove(s) garlic and 1 carrot. Cut the onions into rings and the carrot into thin slices, finely chop the garlic.

Sear goose legs

Sear the goose legs in a roasting pan on all sides for 5-6 minutes, then remove. Pour off the frying fat, leaving 3 tbsp.

Sauté vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Put 3 tbsp frying fat in the mixing bowl, add onions, garlic and carrots and sauté for 3 min./120°C/speed 1.

180

Deglaze and prepare for cooking

Thermomix® Setting

10 sec/Speed 3

Add 100 ml red wine to the mixing bowl and stir for 10 sec./speed 3. Put the goose legs back into the roasting pan, add 3 prunes and pour in 400 ml poultry stock. Close the roasting pan and cook the legs in the oven for approx. 1.5 hours. After half the time, remove the lid so that the sauce thickens slightly and the legs become crispy.