2kg4 1/2lbs goose drumsticks (skin removed and half of the leg bone has been cut off)
2quince
Juice of one lemon
8large shallotschopped finely
3clovesof garliccrushed
4tablespoonsOlive oil
2tablespoonsflour
1tablespoontomato paste
1/2bottle dry red wine
2liters4 pints chicken stock
Few sprigs of thyme
1large bay leaf
Instructions
Preheat oven to 180C (350F).
Peel, core, and cut the quince into quarters. Place in a small bowl and squeeze the juice of one lemon on top of the quince. Set aside.
In a dutch oven, heat the olive oil on medium-low heat. Add the shallots and garlic and gently cook them until soft and lightly colored. Add the flour cook the flour mixture for 2-3 minutes. Add the tomato paste and gradually add in the red wine to avoid forming lumps. Add the chicken broth and bring to a boil. Add the goose drumsticks, quince, thyme, bay leaf, and simmer for 15 minutes. Transfer the dutch oven to the oven, covered, and cook for two hours or until the goose is tender.