Goose legs with apple red cabbage and sweet potato

Name: Goose legs with apple red cabbage and sweet potato
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 6 Onions; 2 Carrots; 2 Apples (e.g. Cox Orange); 2 Tomatoes; 10 Goose legs (approx. 300 g each); 3 Bay leaves; 1 TEASPOON Peppercorns; 7-10 Tbsp salt, pepper, nutmeg; 2.5 kg Red cabbage; 80 g dried apple rings; 3 TABLESPOONS clarified butter; 2 TABLESPOONS + some sugar; 1 (0,7 l) Bottle of elderberry juice; 1.8 kg mealy cooking; 7-10 Tbsp Potatoes; 500 g Sweet potatoes; 125 g liquid honey; 2 TEASPOONS Cinnamon; 5 Stem(s) flat leaf parsley; 400 ml Milk; 75 g Butter; 2 TABLESPOONS Cornstarch

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 10

6 Onions
2 Carrots
2 Apples (e.g. Cox Orange)
2 Tomatoes
10 Goose legs (approx. 300 g each)
3 Bay leaves
1 TEASPOON Peppercorns
7-10 Tbsp salt, pepper, nutmeg
2.5 kg Red cabbage
80 g dried apple rings
3 TABLESPOONS clarified butter
2 TABLESPOONS + some sugar
1 (0,7 l) Bottle of elderberry juice
1.8 kg mealy cooking
7-10 Tbsp Potatoes
500 g Sweet potatoes
125 g liquid honey
2 TEASPOONS Cinnamon
5 Stem(s) flat leaf parsley
400 ml Milk
75 g Butter
2 TABLESPOONS Cornstarch

Directions

1
Peel and halve 3 onions. Peel and wash the carrots and cut them into large pieces. Wash, quarter and core apples. Wash and halve the tomatoes. Wash the legs and put them in a wide roasting pan.
2
Add onions, carrots, apples, tomatoes, 2 bay leaves, peppercorns and 3 tsp salt. Add water until the legs are just covered with it. Bring to the boil, cover and simmer over medium heat for about 1 1⁄2 hours.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). In the meantime, peel and chop the remaining onions for the red cabbage. Clean, wash and quarter the red cabbage and cut it into fine strips from the stalk.
4
Cut apple rings into small pieces. Heat the lard in a large pot and sauté the onions in it. Sprinkle everything with 2 tablespoons of sugar, caramelise slightly. Steam red cabbage briefly. Add elderberry juice and 300 ml water.
5
Season with the rest of the bay leaf, salt and pepper. Bring to the boil, cover and stew for about 1 1⁄2 hours. Stir from time to time. Stir in apple pieces about 10 minutes before the end of the stewing time. Finally season with salt, pepper and sugar.
6
Lift the goose legs out of the stock and place them on the fat pan of the oven (approx. 32 x 39 cm; deep baking tray). Season with salt and pepper. Bake in the hot oven for about 1 1⁄4 hours. Let the stock cool down.
7
Meanwhile, for the puree, peel and wash the potatoes and sweet potatoes, dice them coarsely and cook them in boiling salted water for about 30 minutes. Degrease goose stock and measure 1⁄2 l (freeze the rest of the stock in portions for sauces).
8
Gradually pour the measured broth to the legs.
9
Turn up the oven temperature (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Mix honey and cinnamon. Remove goose legs from the oven. Brush with honey-cinnamon mix and continue to roast for 10 minutes.
10
Wash parsley, shake dry, pluck off leaves and chop finely. Warm milk and butter. Drain the potatoes. Add milk mixture and mash coarsely with a potato masher. Season to taste with salt and nutmeg.
11
Stir in the parsley.
12
Remove the legs from the fat pan. Pour the roast stock through a fine sieve into a pot. Put the legs back on the fat pan and keep them warm in the switched off oven. Degrease the stock. Bring the stock to the boil.
13
Stir starch and 5 tablespoons of water until smooth. Thicken gravy with it and simmer for 2-3 minutes. Season sauce with salt and pepper.
14
Arrange goose legs with red cabbage, puree and sauce. Garnish with apple slices as desired.