Ingredients (4 servings)
|4||goose legs (350 g each)|
|200 g||carrots, onion, leek, celery|
|1 glass||Hengstenberg Red Cabbage (720 ml)|
|600 g||small potatoes|
|200 g||apples (red)|
|¼ TL||corn starch|
|2 EL||vegetable oil|
|salt and pepper|
Preheat oven to 200°C/ . Flavor the goose with salt, pepper and paprika. Dice vegetables and cut a cross into the chestnuts. Peel the potatoes.
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.
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.
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.
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.
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.
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.