Goose Leg with Sauerkraut and Dumplings

Ingredients

• 4 goose legs
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 150 ml dry white wine
• 1 onion
• 2 Garlic cloves
• 1 tsp Caraway seeds
• 2 Bay leaves
• 10 sage leaves
• 1 onion
• 1 Tbsp clarified butter
• 700 g savoy cabbage
• 1 tomato
• sage leaf
• 750 g potatoes (starchy)
• 100 g flour
• Salt
• nutmeg
• 2 Eggs
• 2 slices white bread
• 2 tbsp butter
• 1 tsp Cornstarch

Instructions

1. 1.

   Heat the clarified butter in a wide pot.

2. 2.

   Rub the goose legs with salt and pepper, then sear them in the hot fat for about 20 minutes on all sides. Drain most of the fat, leaving only a thin film.

3. 3.

   Peel and dice the onion and garlic; add them to the pot along with caraway seeds, sage, bay leaves, and cook until fragrant.

4. 4.

   Deglaze with wine, cover, and simmer over low heat for 1 hour, adding liquid if needed.

5. 5.

   After cooking, keep the legs warm. Bring the pan juices to a boil, reduce or add more liquid as necessary, and season.

6. 6.

   For the sauerkraut, bring salted water to a boil in a wide pot.

7. 7.

   Clean the savoy cabbage, cut into leaves, then slice into fine strips. Blanch in salted water for about 3 minutes, remove, shock in ice water, and drain.

8. 8.

   Heat some clarified butter.

9. 9.

   Peel and dice an onion; wash, quarter, seed, and dice a tomato.

10. 10.

    Sauté the onion and cabbage in fat, add tomato cubes, season with salt and pepper, cover, and cook over low heat for about 12 minutes.

11. 11.

    For the dumplings, boil potatoes until tender, peel while hot, press through a sieve, and let steam dry.

12. 12.

    Meanwhile, cube white bread and toast in heated butter until golden brown; season lightly.

13. 13.

    Bring salted water to a boil in a wide pot.

14. 14.

    Combine flour, spices, and mashed potatoes; add eggs and mix quickly into a dough.

15. 15.

    With damp hands, shape dumplings from the potato dough and fill with toasted bread cubes.

16. 16.

    Whisk cornstarch with cold water and stir into boiling salted water.

17. 17.

    Drop dumplings into boiling water and cook for 15 minutes until firm.

18. 18.

    Plate goose legs with dumplings and sauerkraut; garnish with sage leaves.