Goose legs in gingerbread sauce and almond rose cabbage

Name: Goose legs in gingerbread sauce and almond rose cabbage
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Carrot; 1 Onion; 4 Goose legs (à 300-350 kg); 1 Bay leaf; 1 TEASPOON Peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg floury potatoes; 800 g Brussels sprouts; 30 g flaked almonds; 3 Shallots; 100 g Honey or breakfast cake; 2 TABLESPOONS Sauce thickener; 200 ml Milk; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Marjoram

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Carrot
1 Onion
4 Goose legs (à 300-350 kg)
1 Bay leaf
1 TEASPOON Peppercorns
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg floury potatoes
800 g Brussels sprouts
30 g flaked almonds
3 Shallots
100 g Honey or breakfast cake
2 TABLESPOONS Sauce thickener
200 ml Milk
2 TABLESPOONS Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp Marjoram

Directions

1
Peel, wash and halve the carrot. Peel 1 onion and also halve it. Wash the goose legs. Boil 1-1 1/2 litre of water. Add goose legs, salt, carrot, onion, bay leaf and peppercorns. Cover and cook over medium heat for 1-1 1/4 hours.
2
Take goose legs out of the stock and put them on a fat pan of the oven. Season with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. 10 minutes before the end of the frying time, brush with cold salted water and fry until crispy. In the meantime, peel the potatoes and cook in boiling salted water for approx. 20 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 20 minutes. Roast almonds in a pan without fat until brown, take them out. Peel onions and cut into slices. Crumble the cake finely. Skim fat from the goose stock. Pour broth through a sieve. Heat 2 tablespoons of goose fat, fry onions for about 3 minutes, turning them over. Add the cake 1 minute before the end of frying and deglaze with 400 ml goose stock.
3
Crumble the cake finely. Skim fat from the goose stock. Pour broth through a sieve. Heat 2 tablespoons of goose fat, fry onions for about 3 minutes, turning them over. Add the cake 1 minute before the end of frying and deglaze with 400 ml goose stock. Bring to the boil, stir in sauce thickener, bring to the boil again and season with salt and pepper. Drain and mash the potatoes. Stir in milk and 1 tablespoon fat. Season to taste with salt and nutmeg. Drain Brussels sprouts and toss in 1 tablespoon of hot fat just before serving. Arrange legs, sauce, sprouts and puree on plates. Garnish with marjoram and sprinkle sprouts with almonds
4
Drain and mash the potatoes. Stir in milk and 1 tablespoon fat. Season to taste with salt and nutmeg. Drain Brussels sprouts and toss in 1 tablespoon of hot fat just before serving. Arrange legs, sauce, sprouts and puree on plates. Garnish with marjoram and sprinkle sprouts with almonds
5
200 grams of goose fat are deducted!