Goose Legs with Pumpkin Puree and Savoy Cabbage

Ingredients

• 1000 g goose leg (4 goose legs)
• 1 Carrot
• 1 onion
• 125 g celery root
• 1 ripe apple
• 1 sprig rosemary
• 5 g clarified butter (1 tsp)
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 250 ml goose stock (glass)
• 1 bay leaf
• 2 allspice berries
• 1 tsp dried mugwort
• Salt
• Pepper
• 600 g savoy cabbage (1 head)
• 500 g starchy potatoes
• 200 g Hokkaido Pumpkin (1 piece)
• 1 tsp Cornstarch
• 1 tbsp Sunflower oil
• 300 ml milk (1.5% fat)
• nutmeg
• thyme (for garnish)

Instructions

1. 1.

   Rinse goose legs under cold water and pat dry. Peel, trim, and dice carrot, onion, celery root, and apple into small cubes. Wash rosemary, shake dry, and chop.

2. 2.

   Melt clarified butter in a roasting pan. Brown the vegetable and apple cubes around on medium heat. Add tomato paste and cook 1–2 minutes. Deglaze with 125 ml wine, let reduce briefly, then add remaining wine and stock. Bring to boil, add bay leaf, allspice, rosemary, and mugwort, season with salt and pepper.

3. 3.

   Season goose legs with salt and pepper, place skin side down on the vegetables in the roasting pan, and bake in a preheated oven at 160 °C (fan not recommended; gas: level 1–2) for about 1 hour. Flip legs, bake another 1–1½ hours.

4. 4.

   Meanwhile, clean savoy cabbage, cut into pieces, wash, and boil in salted water for about 8 minutes. Drain, shock in cold water, and let drain.

5. 5.

   For the puree, peel and wash potatoes; wash and core pumpkin; cut both into large cubes and boil in salted water for about 15 minutes, starting roughly 20 minutes before the goose legs finish cooking.

6. 6.

   Remove legs from sauce and place on a baking sheet. Strain sauce into a new pot, bring to a boil, and thicken with cornstarch mixed in cold water. Season with salt and pepper.

7. 7.

   Grill legs under the preheated oven grill for 4–5 minutes until crisp.

8. 8.

   Meanwhile heat oil in a pan and sauté savoy cabbage over medium heat for 2–3 minutes. Salt and pepper to taste.

9. 9.

   Drain potatoes and pumpkin, mash them. Warm milk and stir into the mash, seasoning with salt, pepper, and freshly grated nutmeg.

10. 10.

    Take legs out of oven, arrange on four plates with savoy cabbage, sauce, and puree. Garnish with thyme if desired.