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

5 from 8 votes
Total Time 4 hrs 15 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 422 kcal


Goose confit

  • 5 Goose leg
  • Sea salt
  • Black pepper
  • 800 g Goose fat
  • 2 piece Star anise
  • 2 piece Cinnamon sticks
  • 3 piece Chili peppers
  • 10 piece Allspice grains
  • 3 piece Cardamom pod
  • 1 tbsp Coriander seeds
  • 6 piece Cloves

Red cabbage

  • 1 Fresh red cabbage
  • 1 tbsp Butter
  • 2 Onions
  • Salt
  • Pepper
  • 2 Bay leaves
  • 5 Juniper berries
  • 500 ml Vegetable broth
  • 2 Apples
  • 4 tbsp Red wine vinegar
  • 1 tbsp Sugar
  • Thyme

Glazed honey chestnuts

  • 2 packet Chestnuts pre-cooked and peeled
  • 150 g Butter
  • 4 tbsp Honey

Sweet potato sticks

  • 600 g Sweet potatoes
  • 100 g Clarified butter
  • Salt


Goose confit

  • 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).

Red cabbage

  • 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.

Glazed honey chestnuts

  • 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.

Sweet potato sticks

  • 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.


Serving: 100gCalories: 422kcalCarbohydrates: 8.7gProtein: 0.8gFat: 43.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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