John Myers
Contents
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Ingredients
- 4 Goose legs
- 1 Fresh red cabbage
- 6 Belle de Boskoop Apples
- 2 Lemon fresh
- 2 Apelsine / orange
- 3 Glasses Currant jelly
- Bay leaves
- Sunflower oil
- Pepper
- Salt
- 4 Onions
- Garlic granules
- Mugwort-Dried
- Sauce thickener dark
- Ground cinnamon
- Ground allspice
Instructions
- First of all, the goose legs must thaw the day before, then they are taken out of the packaging and rinsed under running water, checked for possible down, which may have to be pulled out. The oven is preheated to 180 ° Celsius. Put the goose legs in the roaster, then add about 1/2 - 1 liter of water and a little oil over it. Salt and pepper the goose legs. Add two more peeled and quartered onions and a few bay leaves. Then let simmer at 180 ° Celsius in the oven for about 2 hours. Make sure that the goose stock doesn't evaporate completely, we'll need it later for the sauce. Take a look in between and open the oven door and close it again so that the evaporated liquid can escape and something does not burn so quickly. The clubs are ready when the skin of the leg bone has pushed itself to the thigh and the clubs are brown in color.
- Now we dedicate ourselves to the apple red cabbage, put the red cabbage on a board, remove the upper leaves and cut into small pieces and put in a sieve, the red cabbage is now rinsed under running water and placed in a large saucepan. There is still some water in it, two finely chopped onions, 4 bay leaves, pepper, salt, a little cinnamon and sugar, six peeled and cut Boskoop apples (sweet - sour), the contents of three glasses of red currant jelly, lemons and orange juice (freshly squeezed ), some oil and some butter. Attention ! Not too much ... The dumplings are still in the cooking bag and must be placed in a medium saucepan with cold salted water to swell a little. The dumplings, now really have to boil, then the dumplings are cooked over medium heat. As soon as these float up, they are done. Now they can be quenched under running cold water and released from the boil bag.
- After two hours, the goose legs are done and can now be taken out of the roaster. Perhaps let it cool down a bit and then carefully pour the goose broth into a medium saucepan with a little water. Then add pepper, salt, garlic granules, some ground allspice and mugwort. Everything has to be boiled up to the boil and thickened with a dark sauce thickener.
