Roast Goose Legs with Apples and Caraway

Steps

1. Heat the oven to 160 °C. Score the skin of the goose legs in a diamond pattern, cutting through the fat but not into the meat, and rub them with salt, pepper and half the caraway.

   10 min

2. Sit the legs skin up on a rack over a deep tin and roast 90 minutes. The fat renders out and collects in the tin.

   90 min

3. Pour the rendered fat off into a jar and keep it. Toss the quartered potatoes, the onion wedges and the rest of the caraway in two tablespoons of it.

   5 min

4. Spread the potatoes and onion in the tin, pour the stock in, put the rack back over them and roast 40 minutes more.

   40 min

5. Add the apples cut into thick wedges and the thyme and give it a final 20 minutes at 200 °C to crisp the skin.

   20 min

6. Rest the goose 15 minutes before carving, on top of the potatoes so the juices run into them.

   15 min

Serving suggestion

Half a leg a person with a good pile of the potatoes and apples, which is what makes the plate work.

Storage

Three days in the fridge. Reheat uncovered at 200 °C so the skin goes crisp again rather than soft.

Notes

At about 720 kcal a serving this is the heaviest entry in the catalog, and the real figure is lower: a good deal of the goose fat renders into the tin and is poured off, which the calculation cannot see. Keep the jar of fat — it is the best thing to roast potatoes in for weeks afterwards.