📝 About This Recipe
A cornerstone of Central European festive dining, this dish celebrates the rich, succulent depth of goose meat paired with the vibrant tang of slow-cooked red cabbage. The goose legs are rendered until the skin is shatteringly crisp while the meat remains melt-in-the-mouth tender, bathed in a savory jus enhanced by aromatic root vegetables. It is a soul-warming masterpiece that perfectly balances fat, acid, and spice, making it the ultimate centerpiece for a cold-weather feast.
🥗 Ingredients
The Goose
- 4 pieces Goose legs (excess fat trimmed and reserved)
- 2 tablespoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Mugwort or Dried Thyme (mugwort is traditional for aiding digestion of rich meats)
The Braise & Jus
- 2 medium Carrots (roughly chopped)
- 1/2 bulb Celery root (Celeriac) (peeled and cubed)
- 2 large Yellow onion (quartered)
- 2 cups Chicken or Goose stock (low sodium)
- 1 cup Red wine (dry variety like Pinot Noir or Cabernet)
Spiced Red Cabbage
- 1 head Red cabbage (shredded thinly)
- 2 pieces Tart apples (Braeburn or Granny Smith) (peeled and grated)
- 4 tablespoons Red wine vinegar
- 2 tablespoons Red currant jelly (for sweetness and gloss)
- 3 whole Cloves
- 1 Bay leaf
- 1 Cinnamon stick
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the goose legs extremely dry with paper towels; moisture is the enemy of crisp skin.
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2
Using a sharp needle or the tip of a paring knife, prick the skin of the goose legs all over at an angle, being careful not to pierce the meat. This allows the fat to render out.
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3
Rub the legs generously with salt, pepper, and mugwort/thyme. Let them sit at room temperature for 20 minutes.
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4
In a large heavy-bottomed roasting pan or Dutch oven, place the goose legs skin-side down over medium heat. Sear for 8-10 minutes until a significant amount of fat has rendered and the skin is golden.
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5
Remove the legs and set aside. Pour off all but 2 tablespoons of the goose fat (save the rest in a jar for roasting potatoes later!).
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6
Add the chopped carrots, celery root, and onions to the pan. Sauté for 5-7 minutes until caramelized and browned.
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7
Deglaze the pan with the red wine, scraping up the brown bits (fond) from the bottom. Pour in the stock and return the goose legs to the pan, skin-side UP. The liquid should reach halfway up the legs; the skin must remain dry.
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8
Place the pan uncovered in the oven. Roast for 2.5 to 3 hours. Periodically baste the meat (not the skin) with the juices.
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9
While the goose roasts, prepare the cabbage. In a large pot, combine the shredded cabbage, grated apples, vinegar, jelly, cloves, cinnamon, and bay leaf.
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10
Cover and simmer the cabbage over low heat for 45-60 minutes, stirring occasionally, until tender and the flavors have melded. Season with salt to taste.
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11
Once the goose meat is tender (it should nearly pull away from the bone), turn the oven up to 425°F (220°C) for the final 10-15 minutes to maximize skin crispness.
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12
Remove the legs to a warm platter to rest. Strain the roasting liquid into a small saucepan, skim off the excess fat, and boil until reduced by half to create a concentrated jus.
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13
Serve the crispy goose legs atop a generous mound of the spiced red cabbage, drizzling the rich jus around the plate.
💡 Chef's Tips
Always prick the skin but never the meat; piercing the meat allows juices to escape, resulting in dry poultry. If the cabbage is too tart, add an extra tablespoon of red currant jelly or a pinch of sugar to balance the acidity. Save the rendered goose fat! It is 'liquid gold' and makes the best roasted potatoes or sautéed mushrooms you will ever taste. If the skin isn't crisping enough at the end, a quick 2-minute blast under the broiler will do the trick, but watch it like a hawk to prevent burning.
🍽️ Serving Suggestions
Serve with traditional German Potato Dumplings (Kartoffelklöße) to soak up the delicious jus. A glass of off-dry German Riesling or a bold Pinot Noir cuts through the richness of the goose perfectly. Add a side of caramelized chestnuts for an extra layer of festive texture and sweetness. Pair with a dollop of lingonberry jam on the side for a bright, tart contrast.