Roast goose leg with braised red cabbage (Cuisse d'oie)

1. Heat the oven to 170 °C. Pat the goose legs dry and season inside and out with salt and pepper.

2. Roast them skin-side up in a tin under a lid (or foil) for about 60 minutes until their fat renders and the meat begins to soften.

3. Meanwhile finely shred the red cabbage and slice the onion and the apple.

4. In a pot soften the onion in a little of the rendered goose fat, add the cabbage, the apple, the bay leaf and the cloves.

5. Pour in the red wine, cover and braise over low heat for about 45-50 minutes until the cabbage is tender and silky.

6. Remove the lid, crisp up the goose legs and serve them hot on the braised red cabbage.

Tip: The rich goose leg and the sweet-sour red cabbage make a perfect pair. The apple and red wine round out the flavour. It is also excellent with roast potatoes.