Goose legs with glazed apples, chestnut, red cabbage and potatoes

  • 1 Std.
  • medium
  • 4 Persons

The preparation

Peel and finely dice onions. Cut chives into small rings and dice pickles. Set aside.

Ingredients: onions, pickles, chives


The geese legs

Heat the oil in a roasting tin and roast the geese legs. Add mugwort and vegetables and sauté for a short time. Put the roasting tin in the oven for approx. 40-50 minutes consistently pour the goose with stock. After 15 minutes add the potatoes into the oven and flavor with salt and pepper.

Ingredients: geese legs, mugwort, vegetables, potatoes, salt, pepper


The chestnuts

Place the chestnuts on a backing sheet- the side you cut in before should lay on the top. Bake the chestnuts in the oven for approx. 10 minutes. Peel as long as they are hot and remove the furry interior of the chestnut as well.

Ingredients: chestnuts


Caramelize the chestnuts

Melt butter and caramelize sugar. Add chestnuts and stir for a light color. Wash and dice the apples and add them to the chestnuts until they are lightly colored. Add 100-150 ml Water to the chestnuts. Reduce the heat and cook for approx. 35 minutes. During the last 5 minutes add the apples again. Flavor with salt and turn around, as necessary add water into the pan.

Ingredients: sugar, chestnuts, apples, salt


The sauce

Pull out the geese legs and potatoes and set aside . Strain the sauce and reduce by cooking. Stir cold water with corn starch and cream, flavor with salt and pepper and mix together with the sauce.

Ingredients: geese legs, potaoes, starch, cream, salt


The Mildessa Red Cabbage

In a large sauce pan, heat up red cabbage over medium heat for approx. 4-5 minutes. Do not forget to stir, remove from heat and set aside.

Ingredients: red cabbage


The finish

Now you can serve the dinner. Put a little bit of red cabbage in the middle of the plate, next to the cabbage place the goose, chestnuts, apples and potatoes. Garnish with parsley and baste a it of sauce over all.


Ingredients: red cabbage, goose, chestnuts, apples, potatoes, parsley


4 goose legs (350 g each)

200 g carrots, onion, leek, celery

300 ml stock

1 glass Hengstenberg Red Cabbage (720 ml)

600 g small potatoes

400g chestnuts ( in the shell )

200 g apples (red)

1 EL parsley

paprika powder

2 leaves mugwort

30 g butter

15 g sugar

200 ml cream

¼ TL corn starch

2 EL vegetable oil



Enjoy with wheat beer

What could be a better fit for a hearty Bavarian dish than a good old wheat beer?

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