Goose Knuckles with Savoy Cabbage

Ingredients

• 4 goose knuckles
• 1 Tbsp clarified butter
• 300 ml red wine
• 1 red chili pepper
• 2 tbsp liquid honey
• 2 tbsp Light soy sauce
• 1 small savoy cabbage
• 2 tbsp butter
• 350 g carrots
• 0.125 l vegetable broth (from a jar)
• 200 g heavy cream
• 0.5 bunch Basil
• Salt
• freshly ground pepper
• 1 kg waxy potatoes
• 2 Eggs
• 150 g flour
• 80 g clarified butter
• Salt
• Pepper

Instructions

1. 1.

   For the potato dumplings, wash the potatoes, cover with salted water and cook for 30 minutes; peel while hot and press through a potato ricer. Let cool. Add eggs and flour, mix into a smooth dough, season with salt and pepper. With floured hands, shape finger‑thick, thumb‑long rolls with tapered ends.

2. 2.

   For the goose knuckles, heat honey with soy sauce. Halve the chili pepper, remove seeds, wash, finely chop, and mix in. Prick the goose knuckles several times, rub with salt and pepper, brush with the honey glaze, and brown all over in clarified butter for 20 minutes. Drain off excess fat. Add wine, cover, and simmer for an hour, brushing with the honey mixture occasionally.

3. 3.

   Heat clarified butter in a pan for the dumplings and fry them in batches until golden.

4. 4.

   For the vegetables, clean the savoy cabbage, remove outer leaves, halve, trim the core, and roughly chop. Melt butter, sauté the cabbage for 15 minutes. Wash, peel, dice carrots, add to the pan, pour in broth, and steam for another 10 minutes. Add cream, season with salt and pepper.

5. 5.

   Serve goose knuckles with dumplings and vegetables, garnished with basil leaves.