Goose Legs with Savoy Cabbage and Dumplings

Ingredients

• 4 goose legs
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 1 onion
• 2 Garlic cloves
• 1 tsp cumin
• 2 Bay leaves
• 10 sage leaves
• 150 ml dry white wine
• 700 g savoy cabbage
• 1 tomato
• 1 sage leaf
• 1.25 kg potatoes
• 150 g flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch

Instructions

1. 1.

   Rub goose legs with salt and pepper, pricking the skin several times with a needle (not the meat) and sear them in hot clarified butter in a roasting pan for about 20 minutes until browned. Most of the fat should render out; pour the fat into a bowl leaving only a thin film. (It can be stored in the fridge for months.)

2. 2.

   Peel and chop onion and garlic, add cumin, sage, and bay leaves to the meat and sauté briefly, deglaze with wine, cover, and simmer on low heat for 1 hour, adding more liquid if needed.

3. 3.

   Peel, wash potatoes and boil in salted water for 20 minutes. Drain and press hot potatoes through a potato masher. Knead dough with flour, eggs, and salt. Bring plenty of salted water to a boil. Dissolve cornstarch in cold water, add to the boiling water. With wet hands form dumplings from the potato dough and cook in the hot water for 20 minutes.

4. 4.

   Wash tomato, quarter it, remove seeds, and dice.

5. 5.

   Clean savoy cabbage, separate into leaves, cut into fine strips, blanch in boiling salted water for about 3 minutes, then shock in ice water.

6. 6.

   Heat about 2 tbsp goose fat in a pot, sauté cabbage with diced tomatoes, season with salt and pepper, cover, and cook on low heat for about 12 minutes.

7. 7.

   Serve goose legs on warmed plates with the dumplings and cabbage, drizzling some of the cooking liquid over the legs and garnishing with sage leaves.