Garam-masala goose legs with red cabbage

Garam-masala goose legs with red cabbage

Based on 3 ratings
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Hanna Reder

Hanna 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

Servings2
2
goose legs
1 tbsp
garam masala
50 ml
passion fruit nectar
2
passion fruits
½
red cabbage
red onions
125 ml
goose stock
½ kg
mixed carrots
25 ml
vegetable oil
15 g
honey
10 g
sugar
25 ml
walnut oil
30 g
walnuts
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-chop-nuts

How to chop nuts

homemade-garam-masala-spice-mix

Homemade garam masala spice mix

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal1320
Protein66 g
Fat92 g
Carb60 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.
    • 2 goose legs
    • ½ tbsp garam masala
    • red onions
    • 125 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.
    • ½ kg mixed carrots
    • 25 ml vegetable oil
    • 15 g honey
    • ½ 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.
    • ½ red cabbage
    • 50 ml passion fruit nectar
    • 10 g sugar
    • 25 ml walnut oil
    • 2 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!
    • 30 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!

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