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Legs of Goose, Mandarins – Red Cabbage and Bread Dumplings

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 48 kcal

Ingredients
 

  • 2 Goose legs
  • 1 small Cup of water
  • Salt, pepper, paprika powder
  • 1 large Cup of red wine
  • Mugwort
  • 4 Speculaas

For the red cabbage

  • 1 glass Red cabbage
  • 1 tbsp Lard
  • 1 Onions
  • 2 Bay leaves
  • 2 Mandarins
  • 1 tbsp Vanilla cinnamon
  • 2 tbsp Wine jelly

For the bread dumplings

  • Sliced ​​rolls
  • 150 ml Milk
  • 1 Diced onion
  • Chives
  • Salt and pepper

Instructions
 

Goose legs

  • Salt and pepper the legs and sprinkle with paprika powder. Then put these in a dish (the goose legs have enough fat), add a cup of water, put the lid on and cook at 190 degrees for a good 5 hours. Turn the legs over in between.
  • Then I poured a large cup of wine, added the mugwort branches and cooked for another 30 minutes in the oven. Now pour the sauce into a small saucepan, keep the legs warm (put them back in the mold and put them back in the oven)
  • Bring the sauce to the boil again, remove the mugwort branches and then tied it with speculoos, grated in a mortar, it was a brilliant taste and goes incredibly well with goose.

Mandarins - red cabbage

  • Put the lard into a saucepan, add the onions and the cabbage, fill the glass half full of water and rinse it out (add this to the saucepan). Break the bay leaves once and add them.
  • Now it's time for the mandarins: Remove the peel and fillet the mandarins, sprinkle with a tablespoon of vanilla and cinnamon. Add 2 tablespoons of wine jelly (can also be a different one) and now bring the whole thing to a simmer, let everything simmer for a good 20 minutes.
  • When it starts to boil, put the lid on it at an angle, so the water was almost boiled, be careful not to burn!

Bread dumplings

  • Sliced ​​bread rolls, place in a bowl. Swirl the onions in a little margarine, then put them on a plate (I immediately took my used board on which I cut the onions) so that they can cool down.
  • I poured the milk into the hot pan, so you can also save electricity. The pan is hot enough to warm the milk and then pour it over the breadcrumbs. It has to stand for a while, stir it every now and then.
  • Add the cooled onion, salt, pepper, chives and stir everything well. Now it's up to the consistency whether it's too soft, I chopped up some speculoos in a mortar and added it to the mass, the taste was brilliant!
  • Form the dumplings and place them in boiling salted water and let them steep for 20-30 minutes.

Serving

  • Place the meat on preheated plates. Pour the sauce into a suitable souciere. Fill the plates at the table and enjoy your meal 😉 I hope you enjoy cooking at home
  • There was also the wine I put in the sauce, a Trollinger 😉 Cheers!

Nutrition

Serving: 100gCalories: 48kcalCarbohydrates: 4.8gProtein: 3.4gFat: 1.6g
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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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