Go Back
–+ servings
Wine to accompany the meal Roast leg of goose with quince and red cabbage and potato dumplings, served with a glass of Blaufränkisch from Burgenland

Roast leg of goose with quince and red cabbage & potato dumplings

Tender roasted goose legs with crispy skin, served with a finely seasoned quince and red cabbage and classic potato dumplings - a festive winter dish full of depth and flavor. The goose is cooked slowly in the oven so that the meat remains butter-tender and the skin turns golden brown. Quince gives the red cabbage a fresh, fruity note that harmonizes wonderfully with the hearty meat. The potato dumplings provide a creamy-soft balance. An ideal main course for holidays, with the perfect wine pairing.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Course Main course
Cuisine Central European, Festive cuisine
Servings 2 Servings
Calories 1050 kcal

Cooking utensils

  • 1 Roaster
  • 1 Oven
  • 1 Pot
  • 1 Cutting board & knife
  • 1 Pan

Ingredients
  

Leg of goose

  • 2 Goose legs approx. 350 g each
  • Salt Pepper
  • 1 Apple quartered
  • 1 Onion quartered
  • 1 sprig of thyme
  • 200 ml Poultry stock
  • 100 ml Red wine

Quince red cabbage

  • ½ Red cabbage finely chopped
  • 1 small quince diced
  • 1 Apple grated
  • 2 Tbsp goose fat or oil
  • 2 Tbsp red wine vinegar
  • 150 ml Red wine
  • Salt Sugar, clove, bay leaf

Potato dumplings

  • 500 g floury potatoes
  • 2 Egg yolk
  • 40 g Strength
  • Salt Nutmeg

Preparation
 

Roast goose legs

  • Season the legs with salt and pepper and fry in a roasting pan.
  • Add the apple, onion and thyme and fry briefly.
  • Deglaze with red wine, pour in the stock, cook in the oven at 180 °C for approx. 90-100 mins, basting regularly.

Prepare red cabbage

  • Sauté the red cabbage in fat, add the quince and apple.
  • Deglaze with vinegar and red wine, season and simmer for approx. 60 mins.

Shape dumplings

  • Boil the potatoes, cool and mash.
  • Work in the egg yolk, starch, salt and nutmeg.
  • Form the dumplings and cook for 20 minutes in gently simmering water.

Sideboards

  • Serve the goose legs with quince and red cabbage and dumplings on plates, pour the sauce over the top.

Recommended sides:

  • Chestnut puree
  • Brussels sprouts with bacon
  • Apple and red cabbage salad

Nutritional values per portion

Calories: 1050kcalCarbohydrates: 72gProtein: 58gFat: 55g
Keyword Blaufränkisch, Dumpling, Goose, Quince, Red cabbage, Winter dishes
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat