Goose legs with almond sprouts and chestnut napkin dumplings

Name: Goose legs with almond sprouts and chestnut napkin dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 4 Goose legs (300-350 g each); 7-10 Tbsp Salt; 1 Bay leaf; 2 Cloves; 4 Juniper berries; 2 Onions; 1 collar Soup Greens; 7-10 Tbsp Pepper; 300 ml low-fat milk; 300 g light buns from the previous day; 100 g Chestnuts (pre-cooked); 3 Eggs (size M); 1 kg Brussels sprouts; 25 g flaked almonds; 200 ml dry red wine; 2-3 TABLESPOONS Sauce thickener; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

4 Goose legs (300-350 g each)
7-10 Tbsp Salt
1 Bay leaf
2 Cloves
4 Juniper berries
2 Onions
1 collar Soup Greens
7-10 Tbsp Pepper
300 ml low-fat milk
300 g light buns from the previous day
100 g Chestnuts (pre-cooked)
3 Eggs (size M)
1 kg Brussels sprouts
25 g flaked almonds
200 ml dry red wine
2-3 TABLESPOONS Sauce thickener
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Butter
7-10 Tbsp Kitchen yarn

Directions

1
Goose legs wash. Fill a large pot with 1 1/2-2 litres of water. Add 4 teaspoons of salt, laurel, cloves, juniper and legs of goose. Bring to the boil covered and simmer for about 45 minutes
2
In the meantime, peel the onions. Clean and wash the soup greens. Dice both and put them on the fat pan of the oven. Preheat the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Remove the legs from the stock and allow to drain. Measure out approx. 700 ml of stock and set aside. Season the legs with salt and pepper and place them on an oven rack. Place the fat pan on the lower shelf of the oven and the rack on the middle shelf above it. Fry the legs for about 1 hour. Degrease stock with a ladle. After approx. 30 minutes, pour approx. 200 ml stock onto the fat pan. Approx. 20 and approx. 10 minutes before the end of the frying time brush the legs with salt water
3
In the meantime boil up the milk. Dice rolls, pour hot milk over them and let them stand for about 15 minutes. Chop the chestnuts coarsely and add them to the rolls. Add eggs, knead carefully, season with salt and pepper. Halve the bread roll mixture, form it into 2 rolls on 2 clean tea towels and roll them up. Close ends tightly with kitchen string. Cook in boiling salt water for about 30 minutes. Clean the brussels sprouts, cut the stalk crosswise if necessary. Wash the cabbage and cook in boiling salted water for about 15 minutes. Roast almonds in a pan without fat, he
4
Take out the fat pan. Dissolve the frying set with 500 ml broth and pour it through a sieve into a pot. Add wine, simmer for about 10 minutes. Bind with sauce thickener while stirring, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper
5
Drain the cabbage, let it drain. Season cabbage with nutmeg and salt and toss in hot butter. Fold in almonds. Cut dumplings into slices. Arrange cabbage, dumplings and goose legs with red wine sauce