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Hungarian Stuffed Goose Neck with Wine Cabbage
Goose neck skin stuffed with onion-fried soaked bread and egg, baked and served with wine-braised red cabbage.
Method
Steps
Step 1
Soak bread, squeeze lightly and mix with onion fried in goose fat, parsley, paprika, ginger, salt and beaten egg. Clean and inspect neck skin.
Step 2
Fill skin loosely and secure ends; set in a baking pan with hot water below. Roast at 190 °C until browned and both stuffing centre reaches 74 °C and skin reaches 82 °C, checking carefully.
Step 3
Braise shredded red cabbage separately with wine and a splash of water until tender. Rest the stuffed neck, slice carefully and serve hot with cabbage.
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