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Garam-masala goose legs with red cabbage

Based on 2 ratings
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Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Roasted goose legs are made even more winter-warming with garam masala, a super-fragrant spice mix you'll find in the cuisines of the Indian subcontinent and beyond. Inspired by Michael’s travels to Mumbai with Lufthansa, this twist on a classic winter dish is a welcome, colorful surprise on any holiday table.”

Difficulty

Easy 👌
25
min.
Preparation
100
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
goose legs
2 tbsp garam masala
100 ml passion fruit nectar
passion fruits
red cabbage
red onions
250 ml goose stock
1 kg mixed carrots
50 ml vegetable oil
30 g honey
20 g sugar
50 ml walnut oil
60 g walnuts
salt
pepper
Metric
Imperial

Utensils

  • oven
  • 2 roasting pans
  • 2 cutting boards
  • 2 knives
  • paper towels
  • mandoline
  • large bowl
  • baking sheet

Nutrition per serving

Cal
1320
Protein
66 g
Fat
92 g
Carb
60 g
  • Step 1/4

    Preheat oven to 160°C/320°F. Wash and pat dry goose legs. Rub with salt and half of garam masala. Peel and quarter the onions and transfer to a roasting pan. Place goose legs on top and add the goose stock. Bake for approx. 90 min. in a preheated oven.
    • goose legs
    • 1 tbsp garam masala
    • red onions
    • 250 ml goose stock
    • salt
    • oven
    • roasting pan
    • cutting board
    • knife
    • paper towels

    Preheat oven to 160°C/320°F. Wash and pat dry goose legs. Rub with salt and half of garam masala. Peel and quarter the onions and transfer to a roasting pan. Place goose legs on top and add the goose stock. Bake for approx. 90 min. in a preheated oven.

  • Step 2/4

    Wash and halve carrots and place in a separate roasting pan. Add salt, vegetable oil, honey, and remaining garam masala and mix together. Transfer to the oven and bake at 160°C/320°C. Remove at the same time as the goose legs.
    • 1 kg mixed carrots
    • 50 ml vegetable oil
    • 30 g honey
    • 1 tbsp garam masala
    • salt
    • roasting pan

    Wash and halve carrots and place in a separate roasting pan. Add salt, vegetable oil, honey, and remaining garam masala and mix together. Transfer to the oven and bake at 160°C/320°C. Remove at the same time as the goose legs.

  • Step 3/4

    In the meantime, quarter red cabbage and thinly slice with a mandoline. Add red cabbage, passion fruit nectar, salt, sugar and walnut oil to a large bowl. Mix together with your hands. Halve passion fruits, spoon out the pulp and spread over the red cabbage.
    • red cabbage
    • 100 ml passion fruit nectar
    • 20 g sugar
    • 50 ml walnut oil
    • passion fruits
    • salt
    • mandoline
    • large bowl
    • cutting board
    • knife

    In the meantime, quarter red cabbage and thinly slice with a mandoline. Add red cabbage, passion fruit nectar, salt, sugar and walnut oil to a large bowl. Mix together with your hands. Halve passion fruits, spoon out the pulp and spread over the red cabbage.

  • Step 4/4

    Toast hazelnuts for approx. 10 min. at 160°C/320°F in the oven. Roughly chop them after baking and add to the red cabbage. Once the goose legs are crispy, remove from the oven and serve with passion fruit, red cabbage and roasted carrots. Enjoy!
    • 60 g walnuts
    • baking sheet

    Toast hazelnuts for approx. 10 min. at 160°C/320°F in the oven. Roughly chop them after baking and add to the red cabbage. Once the goose legs are crispy, remove from the oven and serve with passion fruit, red cabbage and roasted carrots. Enjoy!