Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. Meanwhile, flip and bast the meat several times. Remove the aluminium foil after 55 minutes.
Wash and peel the quinces and remove their cores. Dice and throw them into a cooking pot, spill water over them, season them with cloves, cinnamon and wine, then bring the whole aboil. Put the lid on and cook the quinces tender on low heat for 10 minutes. Scoop off some cooking liquid, and mash the quinces in the remainder. If the mash is too thick, you can thin it by adding some cooking liquid to it in stages. This is how you can best set the thickness of the mash. If ready, season it with honey.
Pour the juice of the ready cooked goose into a small pot. Leave it to settle for 10 minutes and scoop of the goose fat from the top. Bring the resulting gravy aboil with the blueberry jam and the wine. Add a few drops of lemon juice. If you see it too thin, boil it on high heat for a few minutes, so that it gets as thick as you like. Finally, press it through a fine sieve and add butter to make the glaze glossy.
Cooks in 2H 30M
Nutrition per serving: 1409 kcal