John Myers
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Leg of Goose with Sauce, Red Cabbage and Half-silk Dumplings
The perfect leg of goose with sauce, red cabbage and half-silk dumplings recipe with a picture and simple step-by-step instructions.
Goose leg:
- 2 Goose legs 1100 g frozen
- Salt
- Pepper
- 2 tbsp Oil
- 2 approx. 150 g Onions
- 150 g Carrots
- 150 g Celery
- 150 g Apple
- 200 ml Chicken broth (1 teaspoon instant)
- 150 ml Red wine (here: Dornfelder)
- 50 ml Water
For the sauce:
- 100 ml Hot water
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 5 tbsp Cooking cream
Red cabbage:
- 250 g *) oder alternativ Fertigprodukt
Half silk dumplings:
- 4 piece **) oder alternativ Fertigprodukt
Leg of goose with sauce:
- Let the leg of goose thaw overnight, wash thoroughly, pat dry with kitchen paper, season with salt and pepper on all sides and fry vigorously on both sides in a saucepan with hot oil (2 tbsp) and remove from the saucepan. Peel / clean the vegetables (onions, carrots, celery and apple) and roughly dice. Sear the onion cubes with the carrot cubes and celery cubes in the roasting pot and pour over the chicken broth (200 ml), the red wine (150 ml) and water (50 ml). Place the goose legs on top and place the roasting pot with the lid closed in the preheated (200 ° C) oven and cook for about 45 minutes. After about 30 minutes add the apple pieces. Remove the lid and cook / cook for another 30 minutes. Finally, place the goose legs in a fire-proof dish and brown them vigorously and crispy in the oven for a few minutes using the grill function (visual test!). Pour the vegetable stock into a small saucepan and purée finely with the hand blender, adding enough water so that the sauce does not get too thick. Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and refine with the cooking cream (5 tbsp).
Serve:
- Serve the leg of goose with sauce, red cabbage and half-silk dumplings.
Note:
- *) Red cabbage with wild cranberries **) Half-silk dumplings
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