Stuffed goose with cherry-balsamic red cabbage and honey cake apples

Name: Stuffed goose with cherry-balsamic red cabbage and honey cake apples
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 6
Ingredients: 4 Shallots; 1 package (400 g) Butter brioche bread (tender yeast pastry); 8 Stem(s) Thyme; 75 g Butter; 100 g Diced ham; 1 Stalk leek (leek); 3 Onions; 3 Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 4.5 kg) ready-to-cook goose; 2 (400 ml each) Glasses of goose stock; 1 (approx. 1.5 kg) Red cabbage; 1 (125 g) Bag of dried sour cherries; 50 g Lard; 2 Bay leaves; 5 Cloves; 5 Juniper berries; 1 TEASPOON Sugar; 75 ml white balsamic vinegar; 100 g Sour cherry jam; 1 package (750 g) ready dumpling dough half & half (refrigerated shelf); 3 (à 100 g) small apples; 25 g Breakfast cake (Dutch brown gingerbread); 3 TABLESPOONS Soy sauce; 3 TABLESPOONS Maple syrup; 2 Eggs (size M); 150 g flaked almonds; 100 g clarified butter; 1 1/2-2 TABLESPOONS dark sauce thickener

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
330 mins

TOTAL TIME
330 mins

Ingredients

Servings: 6

4 Shallots
1 package (400 g) Butter brioche bread (tender yeast pastry)
8 Stem(s) Thyme
75 g Butter
100 g Diced ham
1 Stalk leek (leek)
3 Onions
3 Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 4.5 kg) ready-to-cook goose
2 (400 ml each) Glasses of goose stock
1 (approx. 1.5 kg) Red cabbage
1 (125 g) Bag of dried sour cherries
50 g Lard
2 Bay leaves
5 Cloves
5 Juniper berries
1 TEASPOON Sugar
75 ml white balsamic vinegar
100 g Sour cherry jam
1 package (750 g) ready dumpling dough half & half (refrigerated shelf)
3 (à 100 g) small apples
25 g Breakfast cake (Dutch brown gingerbread)
3 TABLESPOONS Soy sauce
3 TABLESPOONS Maple syrup
2 Eggs (size M)
150 g flaked almonds
100 g clarified butter
1 1/2-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Thyme
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, peel and finely dice the shallots. Finely dice the bread. Wash thyme, shake dry, pluck leaves from the stalks. Heat butter in a pan, sauté shallots and ham in it. Add thyme, pour everything over the bread cubes and knead well with your hands
2
Clean the leek, cut into coarse rings and wash. Peel 2 onions and cut into slices. Peel and wash the carrots and cut them into large pieces. Mix everything, season with salt and pepper
3
Wash the goose, possibly peel off the fat flap at the opening. Dab the goose dry and rub it with salt and pepper on the outside. Put the filling into the goose, stick together with wooden skewers and tie with kitchen twine. Put the goose on a fat pan of the oven, spread vegetables and onion wedges around it
4
Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 4 1/2-5 hours. After half the roasting time, deglaze with 400 ml goose stock
5
Clean the red cabbage, wash it, quarter it and cut out the stalk. Cut cabbage into fine strips. Peel and finely chop 1 onion. Chop the cherries coarsely. Heat the lard in a large pot, add the onion and sauté in it
6
Add the bay leaf, cloves, juniper and cherries and sauté briefly. Add the red cabbage and sauté for about 10 minutes while turning. Season with salt, pepper and sugar. Deglaze with vinegar and 125 ml water, bring to the boil. Add jam. Stew covered for 1 3/4-2 hours. Stir several times. Season again with salt and pepper.
7
2 hours before the end of the roasting time, deglaze the goose again with 400 ml stock. Knead the dumpling dough, form dumplings with 2 tablespoons
8
Wash apples thoroughly, halve them and cut out the core. Finely crumble the cake. Spread into the hollows of the apples. Place the apples on the fat pan 30 minutes before the end of the cooking time. Mix soy sauce, maple syrup and 3 tbsp. water. During the last 30 minutes of cooking time, brush the goose several times with the soya mixture
9
Beat the eggs. Turn the dumplings first in the egg, then in flaked almonds, press them down a little. Heat clarified butter in a very large frying pan, fry the gnocchi for about 10 minutes, turning them over a medium heat.
10
Remove the goose from the oven, carefully remove the apples from the fat pan and keep them warm. Keep goose warm. Pour stock through a sieve into a pot. Skim off fat. Bring the stock to the boil, stir in the sauce thickener, bring to the boil again, season to taste with salt and pepper
11
Split the goose. Arrange goose parts, sauce, red cabbage, apple and dumplings garnished with thyme on plates
12
Preparation time approx. 5 1/2-6 hours