Dithmarsch goose stew

Name: Dithmarsch goose stew
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1/2 Celery Tuber; 5 Carrots; 1 rod/s Leeks; 4 Onions; 1 kg Goose giblets; 1 TEASPOON Peppercorns; 2 Bay leaves; 7-10 Tbsp Salt; 1 kg White cabbage; 4 Goose legs (approx. 2 kg); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

The stew of strong stock, lots of vegetables and butter-soft legs warms on cold days

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1/2 Celery Tuber
5 Carrots
1 rod/s Leeks
4 Onions
1 kg Goose giblets
1 TEASPOON Peppercorns
2 Bay leaves
7-10 Tbsp Salt
1 kg White cabbage
4 Goose legs (approx. 2 kg)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
For the goose stock peel or clean, wash and chop the celery, 2 carrots and leek. Peel and quarter 2 onions. Wash the goose giblets and put them into a pot. Add prepared vegetables, onions, peppercorns, bay leaf and 2 tsp. salt. Pour on 2 l water, bring to the boil and simmer open for about 1 1⁄2 hours. Skim off any foam that has developed. Pour stock through a sieve and put aside.
2
For the stew, clean, wash and quarter the cabbage and cut it into strips from the stalk. Peel, wash and slice 3 carrots. Peel and chop 2 onions. Wash goose legs, dab dry and halve in the joint.
3
Heat the oil in a pot. Fry the legs in it until golden brown all around. Season with salt and pepper and remove. Fry onions, cabbage and carrots in hot frying fat until transparent. Deglaze with goose stock. Place the legs on the vegetables (see tip). Bring everything to the boil, cover and simmer for about 1 1⁄2 hours. Season with salt and pepper. Wash parsley, shake dry, chop and sprinkle on top.
4
TIP - Wide pot: Place the roasted legs side by side on the vegetables with the skin side up. This way the roast aromas are retained even after cooking.