Goose Legs with Chestnut-Pear Red Cabbage and Black Bread Soufflé

For the goose legs with chestnut-pear red cabbage and black bread soufflé, first salt and pepper the goose legs. Sear on both sides in a preheated ovenproof dish with a little oil and set aside.

Peel carrot and celery and cut into approx. 1 x 1 cm cubes. Wash leek, cut in half lengthwise and cut into coarse pieces. Cut onion into wedges. Sauté vegetables in the drippings. Add bay leaf, Ras el Hanout and Garam Masala and deglaze with red wine. Add soup and bring to a boil. Add dates and goose legs. Cover and braise in preheated oven at 180 °C for about 45 minutes.

Remove outer leaves from red cabbage, cut into quarters and cut out the stalk. Cut into very fine strips. Cut onions into fine strips and sauté in a spacious pot with a little oil until colorless. Add red cabbage and stir well. Deglaze with red wine and orange juice, add bay leaf, juniper and pepper berries and simmer gently for about 30 minutes. Stir occasionally. Coarsely grate pear, cut chestnuts into pieces and add both to red cabbage. Remove the spices and thicken the red cabbage with cornstarch. Season to taste and keep warm.

Remove the crusts from the brown bread and cut into cubes of approx. 1 x 1 cm. Beat egg whites with a pinch of salt until very stiff. Mix yolks with milk, season with salt, pepper and nutmeg and pour over brown bread cubes. Mix well and press down a little. Leave to stand for approx. 5 minutes

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