Goose legs with bacon-sausage and potato cookies
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp Salt
- 1 Bay leaf
- 4 Juniper berries
- 4 Goose legs (300-350 g each)
- 7-10 Tbsp Pepper
- 1 kg floury potatoes
- 800 g Savoy cabbage
- 1 Onion
- 100 g streaky smoked bacon
- 200 ml Vegetable broth
- 1 bunch of parsley
- 3 Egg yolk (size M)
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Sunflower oil
- 7-10 Tbsp Flour
Directions
- 1
Boil 1 1/2-2 litres of water. Add 4 teaspoons salt, bay leaf and juniper. Wash the goose legs and put them in the boiling water. Cover and cook over medium heat for 1-1 1/4 hours.
- 2
Remove the goose legs from the stock and place them on the 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.
- 3
10 minutes before the end of the frying time, brush with cold salted water and fry until crispy. In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean and wash the savoy cabbage and cut the leaves from the stalk.
- 4
Peel and dice the onion. Cut the bacon into strips. Fry bacon in a pan without fat until crispy. Add onion and fry for about 3 minutes until translucent. Add cabbage, pour on broth, bring to the boil and simmer in a closed pot for about 10 minutes.
- 5
Season to taste with salt and pepper. Wash the parsley, shake dry, pluck the leaves from the stalks and chop, except for a little to garnish. Press the potatoes through a potato ricer. Add parsley and egg yolks and stir in.
- 6
Season to taste with salt and nutmeg. Form potato dough into a roll on a floured work surface. Divide into approx. 12 pieces of as even a thickness as possible. Shape into round talers. Heat the oil in a pan and fry the potato dough in portions.
- 7
Arrange potato taler, legs and vegetables on plates and garnish with parsley.
Nutrition Facts
900 kcal
34 g
41 g
82 g
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