ReceptnaptárGänsekeule mit Klößen (goose leg with potato dumplings and red cabbage)
Gänsekeule mit Klößen is a simplified version of the German festive feast: goose legs instead of a whole goose, made with less effort but just as flavourful. Crisp skin, tender meat, potato dumplings and red cabbage are the classic pairing. It is excellent for St Martin’s Day and for Christmas.
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Method
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- Season the goose legs with salt and pepper and rub with marjoram.
- Place skin-side up in a roasting tin, with the apples and onions around them, and pour in the stock.
- Roast at 160°C for 2 hours 15 minutes, basting occasionally with their own fat.
- Raise the heat to 200°C and roast for another 15-20 minutes until the skin is crisp.
- Remove the legs, strain the juices, skim off the fat and thicken with flour mixed with water.
- Serve with dumplings, cabbage and the gravy.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Goose legs roast slowly and long, which makes them tender.
- Save the rendered fat.
- Crisp up the skin at the end with high heat.
Frequently asked questions
How many should I count?
One leg per person.
Can it be prepared in advance?
Yes, roast the legs the day before and crisp them again when reheating.
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