Crispy goose breast with sour cherry and red cabbage

Name: Crispy goose breast with sour cherry and red cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 3 Onions, 2 carrots; 1 apple, 1 cinnamon stick; 5 Cloves; 100 ml apple juice; 1 Breast of goose (with skin and bone; 1-1,2 kg); 7-10 Tbsp salt, pepper, sugar; 1⁄2 Disc Toast; 100 g Mushrooms; 100 g smoked; 7-10 Tbsp streaky bacon; 2 TABLESPOONS clarified butter; 4 Stem(s) Parsley; 1 package (750 g) Dumpling dough Thuringian style; 1 glass (720 ml) Red cabbage; 75 g dried cherries; 5 TABLESPOONS dry red wine; 1 coated Tsp ground cinnamon; 7-10 Tbsp ground cloves; 5 TABLESPOONS Maple syrup; 1 glass (400 ml) Poultry stock; 7-10 Tbsp approx. 1 1⁄2 Tsp cornstarch

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

3 Onions, 2 carrots
1 apple, 1 cinnamon stick
5 Cloves
100 ml apple juice
1 Breast of goose (with skin and bone; 1-1,2 kg)
7-10 Tbsp salt, pepper, sugar
1⁄2 Disc Toast
100 g Mushrooms
100 g smoked
7-10 Tbsp streaky bacon
2 TABLESPOONS clarified butter
4 Stem(s) Parsley
1 package (750 g) Dumpling dough Thuringian style
1 glass (720 ml) Red cabbage
75 g dried cherries
5 TABLESPOONS dry red wine
1 coated Tsp ground cinnamon
7-10 Tbsp ground cloves
5 TABLESPOONS Maple syrup
1 glass (400 ml) Poultry stock
7-10 Tbsp approx. 1 1⁄2 Tsp cornstarch

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Peel onions, dice 2 roughly. Peel, wash and cut carrots into pieces. Wash, quarter, core and dice the apple. Mix onion cubes, carrot, apple, cinnamon stick and cloves. Distribute in the fat pan (deep baking tray). Pour 150 ml water and apple juice
2
Wash goose breast, dab dry, season with salt and pepper. Place on vegetables. Roast in the hot oven for approx. 1 1⁄2 hours, if necessary add some more water
3
In the meantime dice the toast finely. Clean the mushrooms, wash them if necessary and chop them finely. Dice bacon finely, fry it crisply in a pan without fat, take it out. Fry croutons in bacon fat until crispy, remove. Heat 1 tbsp. lard in a frying pan. Fry the mushrooms for about 10 minutes until golden brown. Season with salt and pepper. Mix with croutons. Wash parsley, shake dry, chop. Knead bacon and parsley with the dumpling dough. Form 12-16 dumplings from the mixture with moistened hands, adding some mushroom mixture in the middle of each dumpling.
4
Finely chop 1 onion. Sauté in 1 tbsp. hot lard in the pot. Add red cabbage, cherries and wine and stew covered for about 30 minutes. Bring plenty of salted water to the boil in a large saucepan. Add the dumplings and cook for about 20 minutes
5
For the glaze, mix ground cinnamon, 1 pinch of ground clove and syrup. After half the roasting time, turn the temperature up (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). In the last 10 minutes of roasting time, coat the goose breast 2-3 times with the glaze
6
Place the goose breast on a baking tray and keep warm in the switched off oven. Sieve the roast stock. Dissolve the roast with approx. 100 ml hot water and pour into the stock. Cool briefly, then degrease. Pour the chicken stock into the stock, bring to the boil and reduce for about 10 minutes. Stir starch and 3 tbsp. water until smooth. Stir into the boiling stock, boil up again briefly. Season sauce with salt and pepper
7
Season red cabbage with salt, pepper and sugar. Remove meat from the bone and cut open. Drain dumplings. Serve everything