baking & roasting

Roast leg of gooseServes 6Ingredients:3 goose legs (500 g each)Salt100 ml double creamCorn flourVariation 1 – with sauerkraut:500 g sauerkraut2 apples, sliced50 g streaky bacon, diced125 ml white wineVariation 2 – with chestnuts:1 tin chestnuts (approx. 300 g)2 apples, sliced20 ml brandy125 ml white wineMethod:1. Season the goose with the salt. Place in a roastingpan with about 50 ml water Cover, and cook in theoven for approx. 60 minutes.2. Drain the fat, and add a little water or cream, orinstead of the cream, the ingredients for Variations1 or 2. Turn the meat, and continue roastinguncovered until done.3. For the basic recipe, drain the fat again, add therest of the cream or water, and thicken with somecorn flour paste to make a gravy.4. For Variation 2, transfer the meat to a serving dish,and arrange the chestnuts and apples on top. Tomake a gravy, stir some cream or water into thejuices from the meat, and thicken with corn flourpaste if necessary.Setting: Auto roast ConventionalTemperature: 160–180°C 190–210°CShelf level: 1 1Duration: 120–130 minutes 120–130 minutes236