Frittmann’s goose leg with barrel aged Ezerjó
Winemakers have a special, refined taste, not only for wines, but as a consequence of their work, for meals, too. In Hungary November is dedicated to goose dishes to commemorate St Martin bishop. We have recommended several goose dinners, festivals, now we are sharing a recipe from a winemaker, István Frittmann from Kunság wine region.
István Frittmann started his cooking career as early as at the age of 8. His mother used to work in the vineyard, thus he and his brother were asked to prepare their own lunch. His love for cooking continues, therefore he and his recipe is included in the book „How to cook in Europe” written by a Hungarian couple, Violet and Gábriel Őszy-Tóth. The illustrated, hard cover, English language book is a lovely Christmas present, along with How to cook in Hungary. Here we are sharing Frittmann’s favourite goose recipe.
Oven roasted goose legs
Ingredients (for 4 people)
- 4 goose legs
- goose fat, salt, pepper, garlic
- 1 medium red cabbage
- 3 tbs sugar, 2 coffee spoons of vinegar
- ground caraways seeds
- 1 kg potatoes, some flour, a pinch of nutmeg
- 1 large egg
- Arrange the goose legs on a tray, add a little goose fat on top, salt and pepper, then place the tray in a pre-heated oven. Roast the goose legs at 120 degrees until nice and crispy, which takes about 2.5–3 hours, turning them over 3-4 times.
- While the legs are roasting, prepare the braised cabbage. Julienne the red cabbage into 4-5 cm long strips and place in a pot. Add goose fat on top and a pinch of salt. When the fat has melted, add the sugar, the ground caraway seeds and vinegar, then 100 ml of water. Braise the cabbage under cover until tender.
- Boil the finely diced potatoes in salted water and mash them when still hot. When cooled, add an egg, some salt and nutmeg and flour to obtain a workable dough.
- Shape small balls and boil them in salted boiling water. Fry the boiled potato balls in the goose fat until golden brown.
- Serve the goose legs with the potato balls and the braised red cabbege. Accompany the dish with Frittmann Ezerjó Fahordós (barrel aged).
Frittmann Barrel Aged Ezerjó
This white wine is made of 100% Ezerjó, an indigenous Hungarian variety. The must was left on the skin for a few hours, then the fermentation took place in stainless steel. The wine was aged 8 months in barrel and 1 year in bottle. „Bright yellow colour. On the nose yellow fruits and some honey, butter and vanilla notes. On the palate medium intensity, the aromas follow the nose with apple, pear, mango and some roasted notes which make the wine creamy, however the structure is dominant by the firm, vivid acidity. Long finish with spicy character.”