2 thighs goose (each 500 gr.)
60 g. honey
650 ml apple juice
250 ml white wine
6 cloves
1 cinnamon stick
6 ragostrovila
6 peppercorns
2 bay leaves salt
50 ml balsamic vinegar
30 g. cooking butter (klarifie)
4 red onions, xefl. and quartered
4 leg. garlic, xefl. and cut in two
3 apples, without cook. and quartered + 16 Felios apple
50 g. sugar
pulp from 1 Bastia. vanilla
2 tbsp. raisins
freshly cut parsley leaves for garnish
Wash legs and pat dry. Heat the honey in a pot. We add 500 ml apple juice and white wine and boil to reduce the liquid slightly. Add the cloves, cinnamon, the ragostrovila, pepper grain and bay leaf. Bring to a boil and seasoned with salt and balsamic. Once the broth has cooled put them into the thighs to marinate overnight in the refrigerator.
Remove meat from marinade, strain well and strain the liquid. Heat the butter in a wide pan and saute refractory thighs on all sides thoroughly (crust), them out and put aside. Preheat oven to 150 °C (the air oven at 130 °C).
Saute in same pan onions, garlic and apples and douse with a little of the broth. Put into the sauteed thighs and bake in the oven for 1 hour. Drizzle now and thighs with the broth. Remove them from the pan and keep them warm. Strain the sauce.
For the sauce, boil the rest of the apple juice with the sugar and vanilla pulp until a syrupy liquid. Add the cut Felios apples and let them cool.
Add the pieces of apples and raisins in souromeni meat sauce and heat again. Cut the legs to put the slices in the sauce dishes and garnish with parsley.
For 4 servings
preparation time: ca.. 45 minutes (without marinating and baking)
Per portion: ca.. 1104 kcal / 4637 kj, 36 g. Ref., 54 g. glosses., 70 g. aq.
