Goose Knuckles with Side Dishes

Ingredients

• 4 goose knuckles
• 1 Tbsp clarified butter
• 4 shallots
• 1 Garlic clove
• 2 tbsp chopped sage
• 150 ml white wine
• 1 kg red cabbage
• 2 Apples
• 50 g goose fat
• 1 tbsp sugar
• 1 bay leaf
• 2 cloves Allspice
• 2 tbsp Red wine vinegar
• 0.125 l red wine
• 0.125 l water
• 1 kg waxy potatoes
• 2 Eggs
• 150 g flour
• 80 g clarified butter
• Salt
• Pepper
• 1 yellow apple

Instructions

1. 1.

   Remove the outer leaves from the cabbage, cut the head in half, trim the core and slice into fine strips. Quarter the apples, remove seeds, peel, and chop small. Heat the fat in a pot, sauté apple pieces, sprinkle with sugar, caramelize, then add cabbage and spices. Drizzle with vinegar and red wine, pour water over, cover and simmer on low heat for 40 minutes, stirring frequently.

2. 2.

   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 form finger‑thick, thumb‑long rolls with tapered ends. Drop dumplings into plenty of boiling salted water and let them sit on low heat for about 2 minutes, then remove, plunge into cold water, and drain well on a sieve.

3. 3.

   Prick the goose knuckles several times, rub with salt and pepper, and brown them in clarified butter over medium heat for 20 minutes. Peel onions and garlic, strain out the goose fat, add onions, garlic, and sage to the knuckles and sauté. Pour in wine and let everything simmer covered for one hour.

4. 4.

   Halve a yellow apple, remove seeds, peel, and cut small star shapes with a cookie cutter. Heat clarified butter in a pan and fry dumplings in batches. Briefly sauté the apple stars. Plate the goose knuckles with cabbage, dumplings, onions, and apple stars on each dish.