Goose breast with cinnamon-clove glaze with red cabbage and dumplings

Ingredients

Directions

1. 1

   Wash goose breast and pat dry with kitchen paper. Season with salt and pepper. Peel onions, cut 2 onions into slices. Peel and wash carrots and celery and cut them into pieces. Apple wash, quarter, core and cut into slices. Mix everything, season with salt and pepper. Spread evenly on a fat pan of the oven, add cinnamon stick and clove heads. Pour 150 ml water and apple juice on it, place goose breast on top

2. 2

   Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. For the glaze, mix cinnamon, cloves and maple syrup. After about half of the roasting time, turn up the baking temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and brush the goose breast 2-3 times with the glaze

3. 3

   Clean, clean and chop the mushrooms. Peel and finely dice the shallot. Cut toast and bacon also into small cubes. Wash parsley, shake dry and chop finely. Heat fat in a pan, toast bread in it and take it out. Clean the pan. Heat 1 tbsp. oil in a pan, crisp up the bacon and remove. Fry the mushrooms and shallot in the hot bacon fat until the mixture begins to brown. Season with salt, pepper and nutmeg, stir in 1 tsp parsley and just under 1 tbsp bacon, remove from the pan and allow to cool. Then add the croutons to the mushroom mixture. Knead the remaining bacon and parsley into the dumpling dough. Form approx. 16 small dumplings from the dumpling mixture with moistened hands, filling each with a little mushroom mixture.

4. 4

   Finely chop 1 onion. Heat 2 tablespoons of oil in a saucepan. Fry the onion until transparent. Add red cabbage, cherries, cranberries and laurel. Deglaze with wine and 100 ml water, bring to the boil and braise covered for about 20 minutes. Put the dumplings into a wide pot with boiling salted water, let them simmer for about 20 minutes

5. 5

   Remove the fat pan from the oven. Lift the goose breast onto a baking tray and keep it warm in the switched off oven. Pour the stock through a sieve into a saucepan, while loosening the frying pan with some hot water. Skim off fat (approx. 100 ml). Pour chicken stock into the roasting stock, bring to the boil and let it boil down for about 10 minutes. Stir starch and 3 tbsp. water until smooth. Stir into the boiling stock, bring to the boil again briefly, season to taste with salt and pepper. Remove meat from the bone and cut into slices. Arrange meat with some sauce, red cabbage and dumplings on plates. Garnish with thyme