CookEat Recipe
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 in the measured 60 mL bread-soaking water, squeeze lightly and mix with onion fried in goose fat, parsley, paprika, ginger, salt and beaten egg.
Step 2
Clean and inspect neck skin.
Step 3
Fill skin loosely and secure ends; set in a baking pan with the separate 100 mL hot pan water below.
Step 4
Roast at 190 °C until browned and both stuffing centre reaches 74 °C and skin reaches 82 °C, checking carefully.
Step 5
Braise shredded red cabbage separately with wine and a splash of water until tender.
Step 6
Rest the stuffed neck, slice carefully and serve hot with cabbage.
Cooked it? Rate it.
Cooked 0 times