Goose legs with mulled wine sauce and buttered savoy

Name: Goose legs with mulled wine sauce and buttered savoy
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 Bay leaf; 4 Juniper berries; 4 Goose legs (300-350 g each); 1 collar Soup Greens; 7-10 Tbsp Pepper; 750 g baby potatoes; 1 Onion; 1/2 (approx. 800 g) Savoy cabbage; 50 g Butter; 2 Oranges; 4 Cloves; 1 Star Anise; 1 Cinnamon stick; 250 ml dry red wine; 2-3 TEASPOONS Cornstarch; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 Bay leaf
4 Juniper berries
4 Goose legs (300-350 g each)
1 collar Soup Greens
7-10 Tbsp Pepper
750 g baby potatoes
1 Onion
1/2 (approx. 800 g) Savoy cabbage
50 g Butter
2 Oranges
4 Cloves
1 Star Anise
1 Cinnamon stick
250 ml dry red wine
2-3 TEASPOONS Cornstarch
2 TABLESPOONS Olive oil
7-10 Tbsp Sugar

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 into the boiling water. Cover and simmer at medium heat for about 1 hour. Clean or peel the soup greens, wash and dice them and put them on the fat pan of the oven.
2
Remove the legs from the stock and place them on the grid of the oven. Set aside the stock. Season legs with salt and pepper. Push the fat pan under the grid in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3), roast for about 1 hour.
3
After 30 minutes, pour approx. 200 ml goose stock into the vegetables. About 10 minutes before the end of the roasting time, brush the legs with cold salted water and fry until crispy. Wash the potatoes thoroughly and cook covered in boiling water for about 15 minutes.
4
Drain the potatoes, rinse under cold water and peel the skin. Peel onion and cut into larger cubes. Clean and wash the savoy cabbage, cut out the stalk and hard leaf panicles. Cut leaves into pieces.
5
Heat 20 g butter in a saucepan. Sauté onion in it until transparent. Add cabbage and 150 ml goose broth, stew for about 10 minutes in a closed pot until al dente. Halve oranges, squeeze 1 1/2 oranges.
6
Take out the fat pan with vegetables, keep the legs warm. Loosen the frying pan with approx. 400 ml goose stock, drain through a sieve into a pot. Add cloves, aniseed, cinnamon stick, red wine and orange juice, bring to the boil, simmer gently for about 10 minutes, season with salt and pepper.
7
Heat 2 tablespoons of oil in a frying pan and fry the potatoes for 6-7 minutes until brown. Drain the cabbage, put it back into the pot with 30 g butter, toss it, season with salt, pepper and a little sugar.
8
Mix starch with a little water, thicken simmering sauce with it, simmer again for 1-2 minutes. Cut remaining 1/2 orange into slices. Arrange legs, vegetables, sauce and orange slices on a plate. Add potatoes.