Stuffed Goose Leg with Red Cabbage and Chestnut Puree – Berlin

Remove the goose legs and finely chop the bones. For the filling, cut the bread into small cubes and soak in the lukewarm milk. Peel the apple, cut into small cubes and sprinkle with a little bit of juice of a lemon. Finely dice the raisins, dried apricots, candied lemon peel and goose liver. Mix the soaked bread with raisins, apple cubes, apricots, candied lemon peel and foie gras. Season with mustard, salt and pepper.

Shape the filling into the goose legs, then wrap them tightly in buttered aluminum foil and steam them in the pressure cooker for about 15 minutes. (Or do the wrapped goose legs in salted water for about 1.5 hours.) Sauté the bones in a saucepan with oil, add the roasted vegetables and onions and sauté. Stir in the paradeis pulp, dust with flour and extinguish with red wine and stock.

Unwrap the goose legs, place them in sauce with the roasted vegetables and gently simmer, covered, for 1/2 hour.

Warm the red cabbage leisurely, adding perhaps a little of the brown stock and red wine.

Strain the softened chestnuts, mix with whipping cream and chicken stock and warm in the saucepan. Season with salt and sugar.

Remove the goose legs from the sauce, strain and season. Cut the goose legs, arrange on the red cabbage.

Add the chestnut puree and pour the sauce over it.

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

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