John Myers
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Leg of Goose with Sauce, Pineapple-mango-red Cabbage and Bohemian Dumplings
The perfect leg of goose with sauce, pineapple-mango-red cabbage and bohemian dumplings recipe with a picture and simple step-by-step instructions.
Goose leg:
- 1200 g 2 Gänsekeulen
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 0,5 Cup Peanut oil
- 150 g Carrots
- 150 g Parsnip
- 150 g Celery
- 100 g 1 Zwiebel
- 1 Clove of garlic
- 250 ml Chicken broth (1 teaspoon instant broth)
- 250 ml Red wine
- 1 tbsp Liquid honey
- 1 tbsp Ketchup Manis
- 1 tbsp Butter
Sauce:
- 200 g 1 Kochsahne
Pineapple-Mango-Red Cabbage:
- 250 g Frozen pineapple mango red cabbage / own production
- *) Siehe mein Rezept:
- *) https://www./rezept/529717/Ananas-Mango.Rotkohl.html
Bohemian dumplings:
- 0,5 pack Sliced bohemian dumplings
- 1 Topf + Dampfeinsatz
Serve:
- 2 Stalk Parsley for garnish
Goose leg:
- Wash the goose legs, pat dry with kitchen paper and season strongly on all sides with coarse sea salt from the mill and colored pepper from the mill. Heat peanut oil (½ cup) in a roasting pan and fry the goose legs vigorously on both sides, remove again and scoop out about 1 cup of goose fat. Prepare the vegetables. Peel the carrots and parsnips with the peeler, halve them lengthways and cut them diagonally into pieces. Clean the celery, first cut into slices and then into pieces. Peel the onion, cut in half and cut into pieces / assemble apart. Peel and finely dice the garlic clove. Add the vegetables (carrots, parsnips, celery, onions and garlic) to the gravy, sear them vigorously / stir-fry and deglaze / pour on the chicken broth (250 ml) and red wine (250 ml) place, close with a lid and cook / braise in the preheated oven at 200 ° C for approx. 90 minutes. Remove and stew / cook for another 30 minutes without the lid. Remove, place the goose legs on the roasting pot lid, brush with a mixture of honey, sweet soy sauce and butter and fry briefly in the oven with the grill function until crispy. Visual test so that it doesn’t get too dark!
sauce
- Pour the vegetable stock into a small saucepan, purée finely with a hand blender and refine with the cooking cream (200 g).
Pineapple-Mango-Red Cabbage:
- Let the pineapple-mango-red cabbage thaw and heat slowly in a saucepan. Alternatively, use ready-made red cabbage from the jar or frozen.
Bohemian dumplings:
- Place the dumpling slices in a steaming set and steam for about 7 – 8 minutes and remove. Alternatively, make the dumplings yourself. See my recipe: Czech dumplings after Ivanka
Serve:
- Serve the leg of goose with sauce, pineapple-mango-red cabbage and Bohemian dumplings, garnished with parsley.
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