Goose legs with red cabbage

For 4 people
  • 4 frozen goose legs (approx. 400 g each)
  • Salt
  • 4 Bread dumplings in a cooking bag (from the pack; à approx. 33 g)
  • Pepper
  • 2 Apples
  • 1 Glass (720 ml; 680 g capacity, 650 g drained weight) Delicacy red cabbage
  • 2 EL thickened wild cranberries
  • 1 Onion
  • 1 TL Cornstarch
  • Marjoram
90 minutes
easy
1.
Thaw goose legs. Pre-cook in plenty of boiling salted water for about 40 minutes. In the meantime, place the dumplings in a saucepan with cold salted water and leave to soak for about 10 minutes. Turn the dumplings every now and then. Bring the water with the dumplings to the boil and boil for about 2 minutes. Let it steep in an open pot for another 15 minutes. Rinse the finished dumplings in cold water and remove them from the pouch. Remove the legs from the broth. Measure out 500 ml of stock and degrease. Put aside. Place the legs on a drip pan in the oven. Season with salt and pepper and fry for another 40 minutes in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2). Cut the dumplings into slices. Wash the apples, cut out the core, cut the apples into rings. Place the apple and dumpling slices alternately on top of each other to form small towers. Place on the drip pan 20 minutes before the end of the cooking time. Heat the red cabbage. Refine with cranberries. Peel and dice the onion. Add to the goose legs 10 minutes before the end of the cooking time, fry briefly. Pour the stock that has been set aside into the drip pan and finish cooking. Remove the goose legs and apple dumpling turrets from the drip pan. Pour the meat stock through a sieve into a saucepan, degrease. Puree the sauce, bring to the boil. Mix the cornstarch with a little water until smooth and thicken the sauce. Arrange everything on plates and serve garnished with marjoram
2.
Waiting time approx. 2 hours. Photo: Först,
3.
Attention: 100 g of goose fat have been deducted !!
1 person approx.:
  • 750 kcal
  • 3150 kJ
  • 31 g protein
  • 55 g fat
  • 24 g carbohydrates

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