Goose Confit with Red Cabbage, Glazed Honey Chestnuts and Sweet Potato Sticks
Total Time4 hours hrs 15 minutes mins
Servings: 5 people
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
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.
Serving: 100g | Calories: 422kcal | Carbohydrates: 8.7g | Protein: 0.8g | Fat: 43.3g