Goose Confit with Red Cabbage, Glazed Honey Chestnuts and Sweet Potato Sticks

Rinse and dry the goose legs and season with plenty of pepper and salt. Heat the lard together with the spices and fresh herbs in a roaster, add the goose legs and heat on the stove to the boiling point. Then put the roaster in the oven and cook for 3 hours at 130 ° C (top / bottom heat).

First clean the red cabbage, remove the outer leaves, quarter the cabbage and cut out the stalk. Then cut the cleaned quarters into fine strips and finely dice the onions.

Heat the butter in a saucepan, sauté the onion cubes until translucent and sauté the red cabbage for about 5 minutes. Season the whole thing with salt and pepper. Then add the bay leaves, juniper berries and vegetable stock and cook covered for another 20 minutes.

In the meantime, peel and core the apples and cut them into 1cm cubes. Add the apple cubes to the red cabbage and cook for another 10 minutes. Mix the wine vinegar with the red cabbage and add the sugar. Season to taste and, if necessary, add a little vinegar and / or sugar. Then add a little thyme.

Take the pre-cooked chestnuts out of the packaging approx. 30 minutes before preparation so that they do not stick together so strongly. Melt the butter in the pan, add the honey, stir both together and also add the chestnuts to the pan. Toss the chestnuts in the butter-honey sauce over low heat and glaze.

Peel the sweet potatoes and cut them into strips, similar to French fries. Heat the clarified butter in the pan and fry the sweet potato strips in it until they are crispy. Finally, salt the strips.