Goose Leg Confit with Red Cabbage and Mashed Potatoes

Season the goose legs with pepper, rub them with salt (12 g of salt per 1 kg of goose leg) and let them stand in the refrigerator with the lid closed for at least 24 hours, preferably three days. Then place in a large cooking pot with the skin side up and cover well with a mixture of half water half oil. Simmer gently for a good 120 minutes, checking for firmness (the meat should come off the skewer just flat). Then place the goose legs in an oven-proof roasting pan with a little water and roast in the oven at 200 °C until crispy.

Finely chop the red cabbage the day before and marinate it with finely chopped onions, quartered and peeled apples, sugar, cinnamon, salt, cranberry jam, currant jelly, red wine and turnip cabbage. Then soften at low temperature for about 3 hours.

Peel the potatoes, cook them in salted water and press them. Fold in whipped cream and butter, season with salt and freshly ground pepper and fold in the brown bread in small pieces.

Drink: Christian Potthoff recommends a Barolo from Giacosa Fratelli.

Tip: Cool the water-oil mixture in which the goose legs were cooked. Skim off the fat and make a sauce from the rest: Simply boil briefly with a little roast stock and whipped cream.

html

Our tip: Use sweet red wine for a sweet note and rather dry

Related Recipes:

Mountain Cheese Chocolate ChefFor the mountain cheese and chocolate cook, preheat the oven to 180°C. Butter six ramekins (capacity 150 ml)... Stuffed Potato Dumpling on Summer VegetablesPreparation (about 50 min): Rinse and clean the chanterelles after they have cooled. Rinse the spring onions... Carrot Curry with MeatballsFor the meatballs: knead together pork fat, chopped parsley and crème fraîche. With wet hands, form twelve... Vegetable ChickenFor the vegetable chicken, brush the baking dish with oil. Preheat the oven to 200 °C. Peel the onion, wash... Red Wine PlumsHeat red wine, sugar and cinnamon bark. Stone the plums, add to the red wine and let steep for about 1 hour... Grilled Salmon Fillets Asia StyleFor the salmon fillets Asia Style, season the salmon fillets with lemon pepper, garlic granules and salt. Then... Stuffed Tortillas with ChickenFor the stuffed tortillas with chicken, drain lean yogurt in a coffee filter placed over a glass for about 15... Swiss Pasta SaladFor the Swiss pasta salad, cook the pasta in hot salted water until al dente. Drain and rinse with cold water... Grandma’s Strawberry TartletBeat the eggs with the sugar and vanilla sugar until very foamy. Lightly fold in the flour sifted with baking...