Goose Legs From the Broiler

A delicious recipe for all strawberry lovers!

Stir the pear syrup and vinegar. Add bay leaves, juniper berries and peppercorns.

Cool goose legs, rinse, dry and place in a large freezer bag. Add marinade, seal bag tightly and refrigerate for one night.

A day later, remove goose legs from marinade (save marinade), drain well, season with salt, season with pepper and cut the skin on the top of each leg two to three times with a sharp kitchen knife. Place the drumsticks skin side down on the oven rack. Place the roasting rack in the oven heated to 225 °C , convection oven 200 °C , gas mark 4. Slide the fat pan underneath as close as possible so that the fat does not splash into the oven. Roast the drumsticks for 25 minutes.

In the meantime, peel and quarter onions. Rinse apples, cut into quarters and remove core. Peel potatoes and cut into quarters lengthwise.

Drain the fat from the pan. Mix potatoes, apples and onions, season with salt, season with pepper and spread evenly in the fat pan. Brush drumsticks with marinade and pour remaining marinade and hot clear soup over vegetables. Turn the drumsticks to the other side and turn down the heat to 200 °C , convection oven 170 °C , gas mark 3. Cook for another 40 to 45 minutes.

Remove the drumsticks perhaps a few minutes earlier and wrap in aluminum foil.

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