Roasted Goose Leg with Red Cabbage and Plum Dumplings

Cook goose legs in fireproof frying pan, pierce on both sides with wooden sticks so that the fat runs out, season lightly with salt. Take out the legs, drain off the fat. Briefly brown root vegetables in frying pan*, add mugwort, place legs on top, pour in brown poultry stock and cook in stove at approx. 180 °C for 60 minutes.

Form dumplings from the potato mixture, press an opening in, fill dried plums with Powidl, press into the opening, coat well and draw in light, bubbling salted water until they float on top. Heat red cabbage, add cranberries and currant juice.

Clean apple, cut out house, cut into wedges and roast briefly on both sides in hot goose fat. Drain the sauce, pour as a mirror onto a flat plate, place the leg on top, arrange apple slices on top, arrange red cabbage and dumplings next to it, garnish with mugwort sprig.

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