Goose leg in brandy with quince cabbage and napkin dumplings

1 Drop of Pálinka - and the food is tastier!

1 Csepp Pálinka distillery was founded in 2013, and is located in the 105-year-old "Masinaház" in the Hegykő region of the Fertő-Hanság National Park. The distillery is the pride of the region, as in 2015 they won the title of "Hungary's best pálinka", and in 2018, the tile of "Hungary's most successful pálinka distillery".

Here is a recipe that benefits from a number of delicious ingredients in addition to brandy!

Goose leg in brandy with quince cabbage and napkin dumplings


4 goose legs, salt, pepper, marjoram, rosemary

Quince red cabbage: 1 kg red cabbage, 1 onion, 1 teaspoon sugar, 3 tbsp. fat, 1 tsp lemon juice or vinegar, 1 teaspoon ground cumin, salt and pepper, 1 medium quince, 200 ml Veltelini brandy

Bread roll dumplings: 4 bread rolls (1-2 days old), 1 medium onion, 1 bunch of parsley, 400gr fat, 2 eggs, 200 ml milk, 100 gr flour, salt to taste, pepper

Preparation: Rub the cleaned goose legs with salt and marjoram and place them in a baking pan. Add a glass of water, cover it with aluminium foil and bake it at 170-180 degrees until soft, for 2 hours. Turn the meat over several times during the whole process, and remove the foil halfway through. Remove the outer leaves from the cabbage and shred it into small slices. Add salt and let it rest. Cut the quince into 1-1.5 cm cubes and set it aside in a small pan, adding the brandy to it. Heat fat in a larger pan, braise the onion in it. Squeeze the cabbage and add it to the onion. Sprinkle with vinegar (or lemon juice), add cumin and, if necessary, a little water. Boil the quince cubes together with the brandy for a few minutes, make sure you do not overcook the fruit, and then add it to the cabbage to bring the flavours together. Simmer until soft, then season with salt, pepper, and sugar.

Cut the bread rolls into small cubes and fry them in a hot oven. Braise the chopped onion and finely chopped parsley in fat. Mix the flour with the milk and the eggs until lump-free, season with salt and pepper, add the braised onion, then the bread rolls, and place the dough divided into two equal parts on the kitchen towels, shape it into a rod shape and roll them up tightly. Tie the two ends of the rolls, place them in a large pot of boiling, slightly salted water under a lid, and boil them for approx. 20-25 minutes. It will cook nicely if you gently turn the dumplings over a few times.

(The Flavours of the Alpokalja-Fertő Region

recipe book)