Garam-masala goose legs with red cabbage

Step 1/4

• 2 goose legs
• ½ tbsp garam masala
• 1½ 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

• 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

• 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

• 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!

Enjoy your meal!