Leg of Goose with Vegetable-cream Sauce, Dumplings and Pineapple-apple-red Cabbage

1. Peel the carrots, cut in half lengthways and cut diagonally into pieces. Clean / peel the celery, first cut into slices and then into diamonds. Peel and halve the onions and cut into wedges. Thaw the goose legs in good time (preferably overnight), clean, wash, pat dry with kitchen paper, season well on both sides with coarse sea salt from the mill and colored pepper from the mill, in a frying pan with butter fat (4 tablespoons) on both sides Fry well and remove. Put the vegetables (carrots, celery and onions) in the frying pan and sauté / fry them until brown and deglaze / pour on with the white wine (100 ml) and the poultry stock (200 ml). Place the goose legs on top with the skin side up and cook covered in the preheated oven at 200 ° C for about 40 minutes. Remove the lid and fry for another 40 minutes until crispy, golden-brown. Possibly the last 5 – 10 minutes with the grill function switched on. Remove the goose legs, transfer the vegetables into a small, tall saucepan, add the cream (200 ml) and puree with the hand blender. Finally, season to taste with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Thaw pineapple, apple and red cabbage in good time and heat. (Any other red cabbage frozen or glass or self-cooked is possible). Thaw the dumplings in good time and slowly warm them up in a water bath. (Any other frozen dumplings or finished products or homemade dumplings are possible). Serve the leg of goose with a vegetable-cream sauce, dumplings and pineapple-apple-red cabbage.

Note:

1. *) Any other red cabbage goes well. My recipe pineapple-apple-red cabbage: Veal roulades with pineapple-apple-red cabbage and Czech yeast dumplings **) Any other dumpling also works: My half-silk dumplings II: Half-silk dumplings II