Entree: Slovakia – Southern Culinary Region – Husacie Stehná (Traditional roasted goose legs served with braised red cabbage and bread dumplings)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 4 goose legs, approx. 16 oz (450 g) each
- 2 tbsp (30 ml) rendered goose fat or vegetable oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 large onion, about 8 oz (225 g), sliced
- 2 cloves garlic, about 6 g, minced
- 2 bay leaves
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 cup (240 ml) dry white wine
- 1 medium red cabbage, about 2 lb (900 g), cored and thinly sliced
- 2 tbsp (30 g) brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 2 tart apples, about 8 oz (225 g), peeled, cored and sliced
- 1 cup (240 ml) chicken or goose stock
- 2 tbsp (28 g) butter
- For bread dumplings:
  - 6 cups (240 g) stale white bread cubes
  - 1 cup (240 ml) milk, warmed
  - 2 large eggs
  - 1 small onion, about 4 oz (115 g), finely chopped and lightly sautéed
  - 2 tbsp (8 g) fresh parsley, chopped
  - Salt to taste
  - 2–4 tbsp (16–32 g) all-purpose flour if needed to bind

Instructions

1. Preheat oven to 425°F (220°C). Prick the skin of each goose leg in several places without piercing the meat to help render fat. Rub legs with salt and pepper. Place legs skin-side up on a rack in a roasting pan and roast 20 minutes to begin crisping.
2. Reduce oven temperature to 350°F (175°C). Continue roasting legs 50–70 minutes more until meat is tender and skin is deeply golden, basting once with rendered fat. Internal temperature should reach about 165°F (74°C). Remove legs from pan and keep warm.
3. While the legs roast, heat 2 tbsp (30 ml) goose fat or oil in a large heavy pot over medium heat. Add sliced onion and sauté until translucent, then add minced garlic, bay leaves, and crushed caraway and cook 1 minute.
4. Add shredded red cabbage, brown sugar, apple cider vinegar, sliced apples, white wine, and chicken stock. Stir, bring to a simmer, cover and braise gently 35–45 minutes until cabbage and apples are tender and flavors meld. Stir in 2 tbsp (28 g) butter and adjust salt and pepper.
5. For dumplings: place stale bread cubes in a large bowl, pour warmed milk over them and let soak 10 minutes. Add beaten eggs, sautéed onion, chopped parsley, and salt. Mix to a soft, slightly sticky dough; add 2–4 tbsp (16–32 g) flour if needed to hold shape. With wet hands form 8 dumplings.
6. Bring a large pot of salted water to a gentle simmer. Cook dumplings in simmering (not boiling) water for 12–15 minutes until they float and are cooked through. Remove with a slotted spoon and drain.
7. To serve, carve or portion goose legs, place on a plate with a generous serving of braised red cabbage and two bread dumplings. Spoon any pan juices over the meat.