Leg of goose in gingerbread red wine sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash goose legs, pat dry, season with salt and pepper. Put the legs on the fat pan of the oven and pour on 1/4 litre of broth. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 1 - 1 1/4 hour. Peel and chop 1 onion and carrot. Wash, clean and chop the leek. Wash the orange, tear the zest from the peel and squeeze the oranges. Cover the orange zests with a damp cloth.

2. 2

   Add half of the orange juice and vegetables to the legs. During the first 45 minutes, cover the legs 2-3 times with frying stock. Peel and quarter the quinces and remove the seeds. Cut quince quarters into slices. Heat red cabbage, add quince slices and currant jelly. Simmer dumplings in boiling, slightly salted water for about 7 minutes. Cut the gingerbread into small pieces. Peel and chop 1 onion. Skim 2 tablespoons of goose fat and heat it up. Fry the diced onion for about 3 minutes while turning, add the cake and flour about 1 minute before the end of the frying time and mix well. Deglaze with red wine and remaining orange juice while stirring and let simmer for 1-2 minutes. Drain the dumplings. Spread goose legs with orange marmalade. Wash the thyme and pluck the leaves.

3. 3

   Skim 2 tablespoons of goose fat and heat it up. Fry the diced onion for about 3 minutes while turning, add the cake and flour about 1 minute before the end of the frying time and mix well. Deglaze with red wine and remaining orange juice while stirring and let simmer for 1-2 minutes. Drain the dumplings. Spread goose legs with orange marmalade. Wash the thyme and pluck the leaves. Heat butter. Sauté the dumplings briefly all around and sprinkle with half of the thyme leaves. Puree the sauce and season with salt and pepper. Bring red cabbage to the boil and season to taste. If the legs are still too light, brown them under the grill. Take goose legs out of the oven and wrap the bone with parchment paper. Garnish the legs with the orange zest. Arrange red cabbage, dumplings, goose leg and sauce and sprinkle with thyme leaves

4. 4

   Sauté the dumplings briefly all around and sprinkle with half of the thyme leaves. Puree the sauce and season with salt and pepper. Bring red cabbage to the boil and season to taste. If the legs are still too light, brown them under the grill. Take goose legs out of the oven and wrap the bone with parchment paper. Garnish the legs with the orange zest. Arrange red cabbage, dumplings, goose leg and sauce and sprinkle with thyme leaves

Nutrition Facts

KCAL
900 kcal

CARBS
77 g

FATS
12 g

PROTEINS
93 g