Leg of goose on savoy cabbage

Name: Leg of goose on savoy cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 Goose legs (approx. 400 g each); 4 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Peppercorns; 7-10 Tbsp Pepper; 3 TABLESPOONS thickened cranberries (from the glass); 1 (approx. 1 kg) Head Savoy cabbage; 100 g Chanterelles (from the glass); 1-2 TABLESPOONS Butter or margarine; 125 ml Milk; 1 Bag of mashed potatoes "loose & tender; 100 ml dry red wine; 1 Pot of thyme; 7-10 Tbsp fresh herbs; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 Goose legs (approx. 400 g each)
4 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Peppercorns
7-10 Tbsp Pepper
3 TABLESPOONS thickened cranberries (from the glass)
1 (approx. 1 kg) Head Savoy cabbage
100 g Chanterelles (from the glass)
1-2 TABLESPOONS Butter or margarine
125 ml Milk
1 Bag of mashed potatoes "loose & tender
100 ml dry red wine
1 Pot of thyme
7-10 Tbsp fresh herbs
baking paper

Directions

1
Wash clubs. Peel and halve 2 onions. Boil up plenty of salted water. Add onions and peppercorns. Cook the legs for about 45 minutes, remove them. Put the legs and the onions on the fat pan of the oven. Season with salt and pepper.
2
Cook in the preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. Pour 100 ml of the poultry stock obtained every 15 minutes. After 20 minutes brush with cranberries. In the meantime, clean and wash the savoy cabbage and cut into fine slices. Drain chanterelles well. Peel the remaining onions, dice finely. Just before serving, heat the fat. Fry the diced onions, chanterelles and savoy cabbage slices for 10 minutes. Season with salt and pepper. Deglaze with 100 ml water, steam for another 5 minutes. Bring 3/8 litres of water and 1/2 teaspoon salt to the boil. Remove the pot from the stove. Add milk. Stir in the puree flakes briefly.
3
Fry the diced onions, chanterelles and savoy cabbage slices for 10 minutes. Season with salt and pepper. Deglaze with 100 ml water, steam for another 5 minutes. Bring 3/8 litres of water and 1/2 teaspoon salt to the boil. Remove the pot from the stove. Add milk. Stir in the puree flakes briefly. Pour the puree into a piping bag with a star-shaped spout. Spray small dots onto a baking tray lined with baking paper. Just before serving, bake in a preheated oven (electric cooker: 200 °C/ gas: level 3). Loosen the roasting set, add red wine and puree. Wash, chop and add thyme. Season to taste with salt and pepper. Serve legs, duchess potatoes, vegetables and sauce in portions garnished with fresh herbs
4
Pour the puree into a piping bag with a star-shaped spout. Spray small dots onto a baking tray lined with baking paper. Just before serving, bake in a preheated oven (electric cooker: 200 °C/ gas: level 3). Loosen the roasting set, add red wine and puree. Wash, chop and add thyme. Season to taste with salt and pepper. Serve legs, duchess potatoes, vegetables and sauce in portions garnished with fresh herbs