Goose legs with savoy cabbage

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash goose legs, pat dry and season with salt and pepper. Place the legs with the skin side facing upwards on a fat pan. Pour on approx. 1/2 litre of water and bake in the preheated oven (electric range: 200 °C/ gas: level 3) on the lowest rack for approx. 1 1/2 hours. From time to time, pour the frying fat over it. Peel 2 onions and dice them roughly. Wash the pears. Spread the onions on the fat pan about 20 minutes before the end of the frying time.

2. 2

   Clean, wash and quarter the savoy cabbage and remove the stalk. Cut the savoy cabbage into fine strips. Remove the goose legs and pears from the oven and keep warm. Drain the frying fat. Deglaze frying fat with stock and loosen. Simmer frying stock and onions in a pot for about 10 minutes. Peel remaining onion and chop finely. Heat the fat. Sauté onion in it. Add savoy cabbage and sauté briefly. Add 1/4 litre of water, bring to the boil and stir in the stock. Cook the savoy cabbage for about 10 minutes. Season the savoy cabbage to taste.

3. 3

   Heat the fat. Sauté onion in it. Add savoy cabbage and sauté briefly. Add 1/4 litre of water, bring to the boil and stir in the stock. Cook the savoy cabbage for about 10 minutes. Season the savoy cabbage to taste. Seven roast stock. Stir starch and 1 tablespoon of water until smooth. Thicken sauce with it and season to taste. Cut pears in half, remove seeds and fill with cranberries. Arrange everything. Serve sauce separately. Serve with boiled potatoes

4. 4

   Seven roast stock. Stir starch and 1 tablespoon of water until smooth. Thicken sauce with it and season to taste. Cut pears in half, remove seeds and fill with cranberries. Arrange everything. Serve sauce separately. Serve with boiled potatoes

Nutrition Facts

KCAL
630 kcal

CARBS
31 g

FATS
43 g

PROTEINS
22 g