John Myers
Ingredients for 4 servings:
- 4 goose leg(s), approx. 400 g each
- 1 cl olive oil
- Salt
- pepper
- ½ liter red wine
- 0.4 liters of orange juice
- 1 large onion(s)
- 20 g butter
- 50 g tomato paste
- Sugar
- roux, dark
- Honey
- mugwort
- 1 jar red cabbage, 720 ml
- Cinnamon
- 4 grains allspice
- 4 cloves
- 1 pack of potato dumpling dough, 750 g
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours
with Christmas red cabbage and potato dumplings
Preheat the oven to 160°C (top and bottom heat). Wash the goose legs. In a roasting pan, add olive oil, salt, and pepper. Place the legs on top and season with more salt and pepper, then baste with red wine and orange juice. Place in the preheated oven and roast for 60 minutes. Drizzle some blossom honey over the skin of the legs, add the mugwort, and add a little more salt. Reduce the temperature to 120°C and roast for another 60 minutes. Finally, increase the temperature back to 160°C and roast the legs for another 30 minutes. Red wine and orange sauce: Drain the meat juices, sauté the onions in a little butter, add the tomato paste, deglaze with red wine, and pour in the meat juices. Season to taste with salt, pepper, sugar, orange juice, and red wine. Thicken with a dark roux and then puree with an immersion blender. In the meantime, you can prepare the side dishes. Season the jarred red cabbage with cinnamon, allspice berries, cloves, and 40g of sugar. Bring to a boil and keep warm on heat level 1 until ready to serve. Tip: Add 2 drops of oil at the end to give the red cabbage a glossy shine. Dumpling Dough: Divide the dough into portions (8 dumplings), place toasted white bread cubes in the center, if desired, form dumplings, and place them in boiling salted water. After a brief boil, let stand uncovered for about 20 minutes at low heat (heat level 1). When the potato dumplings float to the top of the pot, they are cooked. Remove from the pot and serve.
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