Summary

Ingredients

• 4 leg goose (s), approx. 00 g each
• 1 cl olive oil
• salt
• pepper
• 0.5 liter ½ red wine
• 0.4 liters orange juice
• 1 large onion (s)
• 20 g butter
• 50 g tomato paste
• sugar
• Roux, dark
• honey
• mugwort
• 1 glass red cabbage, 720 ml
• cinnamon
• 4 grains allspice
• 4 clove (s)
• 1 pack batter for potato dumplings, 750 g

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Instructions

1. Preheat the oven to 160 ° C top and bottom heat.
2. Wash off the goose legs.
3. Put olive oil, salt and pepper in a roasting pan, place the legs on top and season again with salt and pepper, then pour red wine and orange juice over them. Place in the preheated oven and fry for 60 minutes.
4. Pour some blossom honey over the skin of the legs, add mugwort, season a little more salt. Lower the temperature to 120 ° C and fry for another 60 minutes.
5. Finally, raise the temperature back to 160 ° C and fry the legs for another 30 minutes.
6. Red wine and orange sauce:
7. Pour off the meat stock, sauté the onions with a little butter, add the tomato paste, deglaze with red wine and add the meat stock to taste with salt, pepper, sugar, orange juice and red wine. Thicken with dark roux and then puree with a hand blender.
8. In the meantime, you can devote yourself to the side dishes.
9. Refine red cabbage from the glass with cinnamon, allspice grains, cloves and 40 g sugar. Bring to the boil and keep warm on level 1 of the stove until serving. Tip: mix in 2 drops of oil at the end so that the red cabbage shines.
10. Dumpling dough Portion the dough (8 dumplings), place roasted white bread cubes in the middle as desired, form dumplings and place in boiling salted water. After a short boil for approx. 20 minutes, leave to stand without a lid on low heat (level 1 of the stove).
11. When the potato dumplings float in the top of the pot, they are ready to cook. Take out and serve.