Goose Legs with Cherry Red Cabbage

For the purchase: The goose legs should weigh about 500 grams each. For preparation, you should have bay leaves and juniper berries in the house, as well as a bunch of marjoram (available at the farmer’s market). This dish costs about 21 euros for four people (without balsamic vinegar, honey, wine and spices).

Cut the red cabbage into pieces about the size of a thumbnail, remove the white stalks. In a large saucepan, heat the goose fat, finely chop one onion and two shallots and sauté them, add the red cabbage, the ground kitchen herbs and a deciliter of wine. Stir occasionally at low temperature, after about half an hour add all the juice of the sour cherries and half of the fruit. The total cooking time is about one and a half hours. Season with salt as desired, season with pepper and acidify (with regular or red wine vinegar).

In a roasting pan, sauté the remaining shallots and onion, sear the goose legs on all sides, place in the roasting pan. Add the bay leaves, juniper berries and the bunch of marjoram, pour in a deciliter of red wine. Cover and cook at 200 °C for ten minutes, then at 150 °C for 50 minutes and at 120 °C for another hour. Remove the goose legs. Please check whether the meat can be easily detached from the bone, otherwise the legs must continue to braise for a bit. Later strain the stewing stock. Season the legs with salt and season with pepper.

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