Goose Legs with Pistachios Spaetzle


Goose Legs with Pistachios Spaetzle

Yield: 4 Servings


4 goose legs (¾ lb)

Salt, freshly ground pepper

2 tart apples, peeled, cored and quartered.

1 onion per 1½ tsp mugwort and thyme (dried)

2 cups goose stock.

¾ cup American pistachios (ground)

2-3 tablespoons vegetable oil

Lemon juice

1¼ cup flour

3 eggs

⅓ cup mineral water

1 tsp nutmeg (ground)

8 red plums

1 tablespoon butter

1 tsp cinnamon (ground)

2-3 tsp dark sauce thickened


Preheat oven to 350° F (320° F for convection oven).

Wash goose legs, pat dry and season with salt and pepper. Peel onion and cut into quarters. Place the apple and onion pieces in the roasting pan; sprinkle with thyme and mugwort. Place the goose legs on top of the onion and apples; pour the goose stock over it. Put the closed roaster in the oven and cook at 350° F (320° F for convection oven) for 3 to 3½ hours, while cooking the last 30 minutes uncovered.

Shell the American pistachios, mix it with the oil to form a paste; mix it with salt and lemon juice. Combine flour, eggs, water and nutmeg and mix to a smooth dough, until the dough begins to bubble and then add salt. Press the spaetzle dough through a spaetzle press into boiling salted water; return to a boil, skim off and drain.

Wash plums, halve and stone them, cook about 5-6 minutes in melted butter and season with cinnamon and sugar. Remove the goose legs and keep warm. Degrease sauce, thicken with gravy and season with salt and pepper. Heat noodles with American pistachios paste briefly in a pan. Serve goose legs with American pistachio noodles, sauce and cinnamon plums on plate.

Preparation time: 60 minutes

Cooking goose legs: about 3-3.5 hours