Goose dinner with plum-red cabbage and bread dumplings

Name: Goose dinner with plum-red cabbage and bread dumplings
Yield: 1
Ingredients: 6 Onions; 6 G; 2 Bay leaves; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 Bread roll (from the previous day); 225 ml Milk; 3 TABLESPOONS Butter; 2 Carrots; 1 (1,2 kg; with skin, on the bone) Goose Breast; 1 collar Parsley; 3 Eggs (Gr. M); 2 (720 ml each) Glasses of red cabbage; 3-5 Tbsp Balsamic vinegar; 150 g Plum jam; 1 Cinnamon stick; 1/2 TEASPOON mixed cloves; 2 TABLESPOONS Cornstarch; 1 glass (400 ml) Duck fund

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

6 Onions
6 G
2 Bay leaves
1 TEASPOON black peppercorns
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 Bread roll (from the previous day)
225 ml Milk
3 TABLESPOONS Butter
2 Carrots
1 (1,2 kg; with skin, on the bone) Goose Breast
1 collar Parsley
3 Eggs (Gr. M)
2 (720 ml each) Glasses of red cabbage
3-5 Tbsp Balsamic vinegar
150 g Plum jam
1 Cinnamon stick
1/2 TEASPOON mixed cloves
2 TABLESPOONS Cornstarch
1 glass (400 ml) Duck fund

Directions

1
##peel onions## Wash the legs and put them with 2 halved onions, bay leaf, peppercorns and 3 tsp salt in a large pot. Add enough water to cover the legs.
2
Cover and simmer for about 45 minutes.
3
For the dumplings, dice the buns into small pieces. Heat the milk, pour over the dumplings and soak for about 30 minutes. Cut 1 onion in half, dice and sauté in 1 tbsp. hot butter.
4
##carrots## peel, wash and chop them. Cut 2 onions into slices. Put everything in a fat pan (deep baking tray).
5
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Wash goose breast, dab dry. Season with salt and pepper. Lift out the legs and keep the stock. Put the goose legs and breast on a rack and put them in the oven.
6
Push the prepared fat pan under the grill and fry everything for 1 1/4 - 1 1/2 hours.
7
Sieve and degrease the goose stock. Measure out 1 l and boil down halfway over high heat for 15-20 minutes. After about 40 minutes pour the goose stock into the fat pan.
8
##parsley## wash, shake dry and chop. Add eggs, parsley and cooled onion cubes to the soaked rolls. Knead everything well and season with salt and pepper.
9
Form small dumplings from the mass. Cover them and put them in a cool place.
10
Dice 1 onion, sauté in 2 tbsp. butter. Add red cabbage and stir in 100 ml water, vinegar, plum puree, cinnamon and cloves. Cover and stew for about 30 minutes, stirring from time to time. Season to taste with salt, pepper and possibly vinegar.
11
Cook the dumplings in portions in plenty of boiling salt water for 12-15 minutes. Remove the fat pan. Sieve the resulting frying stock and let it cool down briefly. Push the fat pan back under the goose parts.
12
Brush the goose parts with cold salted water and fry at high heat for about 10 minutes until crispy.
13
Degrease the goose stock. Add the duck stock, except for 4 tablespoons, and bring to the boil. Stir 4 tablespoons of duck stock with starch until smooth, add to the boiling stock and simmer for 2-3 minutes. Season to taste with salt, pepper and 1 pinch of sugar.
14
Take the goose parts out of the oven. Remove goose breast from the bone and cut into slices. Lift out dumplings. Arrange everything.