Roast Goose Legs with Pear and Red Cabbage Stew
Goose thighs (about 400 grams)
- 1 tablespoon
grated Orange peel
- 1 teaspoon
colorful Pepper mixture (crushed in a mortar)
- 2 tablespoons
- 250 grams
- 30 grams
- 1 jar
Red cabbage (680 grams)
- 4 tablespoons
- 250 milliliters
Pears (about 200 grams)
- 40 grams
freshly ground Pepper
- 2 teaspoons
light Sauce/gravy thickener
Rinse the goose legs, pat dry and carve crosswise several times on the skin side with a sharp knife. Rub the carved goose legs with grated orange peel and pepper mixture, and season with salt.
Heat oil in a roasting pan and fry the goose legs on the skin side for 3-4 minutes. Turn the goose legs and roast in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 45-50 minutes. Baste the goose legs regularly with the pan juices.
For the stew, peel the onions and coarsely chop. Heat butter in a pan and saute the onions in it. Add the red cabbage and pour in the white wine and vegetable broth.
Rinse 1 pear, grate coarsely and mix along with the raisins into the cabbage mixture. Season with salt and pepper, cover the pan and simmer for about 20 minutes.
Lower the temperature of the oven to 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) and roast the goose legs for another 15 minutes. Keep basting the goose legs with the pan juices.
Peel the remaining pears, cut into wedges, remove the seeds and add into the stew. Braise for 6-8 minutes. Season with salt and pepper.
Serve the goose legs with pear and red cabbage stew on a plate. Serve as desired with mashed potatoes.