Bread dumpling burger with goose meat and red cabbage

Name: Bread dumpling burger with goose meat and red cabbage
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 1 Carrot; 3 Onions; 1 Apples; 1 Tomato; 2 Goose legs (approx. 550 g each); 2 Bay leaves; 4 Juniper berries; 1/2 TEASPOON Peppercorns; 3-4 Tbsp Soy sauce; 7-10 Tbsp Salt; 6 (approx. 340 g) Bread rolls from the previous day; 1/2 bunch flat leaf parsley; 15 g Butter or margarine; 250 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3 Eggs (size M); 30 g + 1 teaspoon cornflour; 1 TEASPOON Sugar; 350 g Red cabbage (glass); 4 TSP clarified butter; 1 collar (approx. 80 g) Rocket salad

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

1 Carrot
3 Onions
1 Apples
1 Tomato
2 Goose legs (approx. 550 g each)
2 Bay leaves
4 Juniper berries
1/2 TEASPOON Peppercorns
3-4 Tbsp Soy sauce
7-10 Tbsp Salt
6 (approx. 340 g) Bread rolls from the previous day
1/2 bunch flat leaf parsley
15 g Butter or margarine
250 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3 Eggs (size M)
30 g + 1 teaspoon cornflour
1 TEASPOON Sugar
350 g Red cabbage (glass)
4 TSP clarified butter
1 collar (approx. 80 g) Rocket salad

Directions

1
Peel the carrot and cut into large pieces. Peel and quarter 2 onions. Wash and quarter the apple. Wash and halve the tomato. Wash the legs and put them in a wide roasting pan. Add apple, onions, tomato, carrot, bay leaves, juniper berries, peppercorns, soy sauce and 1 tsp salt.
2
Add water until the legs are just covered with it. Bring to the boil, with the lid slightly open, cook for about 1 1/2 hours over a low to medium heat.
3
In the meantime, cut the rolls into small cubes and place them in a bowl. Wash parsley, shake dry, pluck off leaves and chop finely. Peel and finely dice 1 onion. Heat the fat and fry the onion until transparent.
4
Add milk, heat up and season to taste with salt, pepper and nutmeg. Pour over the bread cubes. Whisk the eggs and add with the parsley. Mix everything carefully with your hands.
5
Cover and leave to stand for 20-30 minutes.
6
Bring a large saucepan with plenty of salted water to the boil. Form approx. 8 dumplings from the bread mass (press firmly) and let them simmer at low heat for approx. 15 minutes. Drain the finished dumplings and let them cool down.
7
In the meantime, remove the goose legs from the stock and place them next to each other on a fat pan. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 1/4 hours. Pour the stock through a sieve into a wide pot and degrease.
8
Bring the stock to the boil and let it simmer for about 1 1/2 hours. Stir 30 g starch and 3 tbsp water until smooth. Stir the starch into the boiling stock, bring to the boil and simmer for 2-3 minutes. Season sauce with salt, pepper and sugar.
9
Take the legs out of the oven and let them cool down for about 20 minutes. Heat red cabbage in a pot. Stir 1 tsp. starch with 2 tbsp. water until smooth. Add to the red cabbage, bring to the boil while stirring occasionally and simmer for about 5 minutes.
10
Take the pot off the stove. Cut dumplings into 3 slices. Heat the clarified butter in portions in a pan. Fry the dumplings for about 4 minutes, turning them until golden brown, then let them drip off on kitchen paper.
11
Pull skin from the clubs. Using a fork, remove the meat from the bone and fray it. Mix with the sauce. Clean the rocket, wash and spin dry. Cover half of the dumpling slices with some meat, sauce, red cabbage and salad.
12
Finish with the remaining dumpling slices. Arrange the burgers on a plate.