Leg of honey on elder red cabbage

Name: Leg of honey on elder red cabbage
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 6 Onions; 2 Carrots; 2 Apples (e.g. Cox Orange); 2 Tomatoes; 10 Goose legs (approx. 300 g each); 3 Bay leaves; 1 TEASPOON Peppercorns; 7-10 Tbsp Salt; 2.5 kg Red cabbage; 1 bag (80 g each) dried apple rings; 50 g Goose fat; 2 TABLESPOONS Sugar; 7-10 Tbsp Sugar; 1 bottle(s) (each 0.7 l) Elderberry juice; 7-10 Tbsp Pepper; 125 g liquid honey; 2 TEASPOONS Cinnamon; 2 TEASPOONS Cornstarch

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Insider tip for crispy legs with a Christmas touch: a glaze made of honey flavoured with a little cinnamon

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 10

6 Onions
2 Carrots
2 Apples (e.g. Cox Orange)
2 Tomatoes
10 Goose legs (approx. 300 g each)
3 Bay leaves
1 TEASPOON Peppercorns
7-10 Tbsp Salt
2.5 kg Red cabbage
1 bag (80 g each) dried apple rings
50 g Goose fat
2 TABLESPOONS Sugar
7-10 Tbsp Sugar
1 bottle(s) (each 0.7 l) Elderberry juice
7-10 Tbsp Pepper
125 g liquid honey
2 TEASPOONS Cinnamon
2 TEASPOONS Cornstarch

Directions

1
For the legs, peel 3 onions and halve them. Peel, wash and cut the carrots into large pieces. Wash, quarter and core the apples. Wash and halve the tomatoes. Wash the drumsticks and put them in a wide roasting pan. Add onions, carrots, apples, tomatoes, 2 bay leaves, peppercorns and 3 tsp salt. Add water until the legs are just covered. Bring to the boil and simmer covered over medium heat for about 1 1⁄2 hours.
2
For the red cabbage peel and chop 3 onions. Clean, wash and quarter the red cabbage and cut into fine strips from the stalk. Cut apple rings into pieces. Heat the lard in a large pot. Fry the onions in it until transparent. Sprinkle with 2 tbsp. sugar, let it caramelize slightly. Sauté the red cabbage briefly. Add apple rings and 1 bay leaf. Add elderberry juice and 300 ml water. Season with salt and pepper. Bring to the boil, cover and stew for about 1 1⁄2 hours.
3
For the legs of goose, remove the legs of goose from the broth and place them on a fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 1⁄4 hours. Let the stock cool down and skim off the fat. 1⁄2 Measure out l stock (freeze remaining stock in portions for sauces). Pour the measured stock gradually into the legs.
4
Turn up the oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Mix honey and cinnamon. Remove the goose legs from the oven, brush with the cinnamon honey and fry until crispy for approx. 10 minutes.
5
For the sauce, remove the goose legs from the fat pan, cover and let them rest for about 10 minutes. Pour the roast stock through a fine sieve into a pot and skim off the fat. Bring the stock to the boil. Stir starch and 5 tbsp. water until smooth. Stir the starch into the stock and simmer for about 1 minute. Season sauce with salt and pepper. Season red cabbage with salt, pepper and a little sugar. Arrange everything. Carrot and mashed potatoes taste good with it.