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🍽️ Crispy Goose Leg with Red Cabbage and Dumplings

462 kcal · 30 min · 4 servings

Crispy Goose Leg with Red Cabbage and Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Rinse the goose legs and pat them dry with a kitchen towel.
  3. 3. Season the legs generously with salt and pepper.
  4. 4. Grate the carrots and cut them into small pieces.
  5. 5. Wash the apple, quarter it, and remove the core.
  6. 6. Dice the apple roughly.
  7. 7. Halve an onion, peel it, and chop it roughly.
  8. 8. Heat one tablespoon of goose fat in a pot over high heat.
  9. 9. Fry the goose legs on all sides for about five minutes until golden brown.
  10. 10. Remove the legs and place them on a plate.
  11. 11. Add another tablespoon of fat to the pot.
  12. 12. Fry the carrots, apple, and onion for about three minutes.
  13. 13. Deglaze the vegetables with 400 milliliters of red wine.
  14. 14. Bring the liquid to a boil.
  15. 15. Top up the broth with poultry stock.
  16. 16. Transfer the vegetables to a roasting or baking dish.
  17. 17. Place the goose legs in the broth with the skin side facing down.
  18. 18. Cook the legs in the oven for about two and a half hours.
  19. 19. Turn the legs over after half the cooking time.
  20. 20. Pour the cooking juices over the legs.
  21. 21. Cover the legs with aluminum foil if they are browning too much.
  22. 22. Halve the remaining onion and peel it.
  23. 23. Dice the onion finely.
  24. 24. Heat oil in a pot over medium heat.
  25. 25. Sweat the onions for about three minutes until they are colorless.
  26. 26. Add the red cabbage, 100 milliliters of red wine, and a bay leaf.
  27. 27. Simmer the vegetables for about 30 minutes over low heat.
  28. 28. Bring about two liters of salted water to a boil in a pot.
  29. 29. Add the dumplings to the boiling salted water.
  30. 30. Let the dumplings cook for about ten minutes without a lid.
  31. 31. Ensure the water does not boil anymore.
  32. 32. Lift the dumplings out of the water with a slotted spoon.
  33. 33. Remove the goose legs from the roasting dish.
  34. 34. Strain the liquid into a bowl through a sieve.
  35. 35. Skim the fat from the cooking juices with a ladle.
  36. 36. Pour the sauce into a pot and bring it to a boil.
  37. 37. Mix the starch with three tablespoons of cold water in a bowl.
  38. 38. Stir the starch into the sauce.
  39. 39. Let the sauce simmer lightly for about three minutes until it thickens.
  40. 40. Finally, season the gravy to taste.
  41. 41. Plate the goose leg with the sauce, red cabbage, and dumplings.
  42. 42. Serve the dish with extra gravy.

Nutrition per serving