Goose Breast with Potato Dumplings, Red Cabbage, and Chestnuts

Goose Breast with Potato Dumplings, Red Cabbage, and Chestnuts

A German holiday feast!

Adapted from German Foods

Ingredients

Metric System
Servings
  • butter
  • 2 oz butter
  • 2 oz sugar
  • sugar
  • salt
  • nutmeg
  • 2 egg
  • 16 oz potato
  • black pepper
  • 2 tsp jam
  • 3 apple
  • 8 oz wine
  • cloves
  • 1 bay leaf
  • 4 onion
  • 1 clove garlic
  • 1 head cabbage
  • cream
  • 1 goose
  • rosemary
  • 1 carrot
  • 1 celeriac
  • Step 1

    Preheat oven to 375 degrees F.

    Step 2

    Season goose breast with salt, pepper and rosemary. Place breast-side down in a roasting pan adding some water. Roast at 375 degrees for about 10 minutes, then lower temperature to 300 degrees . Roast for about 1-1/2 hours, turning the meat breast-side up halfway through. Baste from time to time with the juices gathering on the bottom of the pan. Add more water if necessary. With about 30 minutes roasting time remaining, add one onion, carrot and celery root, all finely chopped.

    Step 3

    Remove goose breast and keep warm. Pass the juices through a strainer and add some cream to taste. Set gravy aside.

    Step 4

    Cut the head of cabbage in half, remove stem and cut into thin strips. Melt lard or butter, add chopped onions and garlic clove, then the cabbage, stirring gently. Add red wine and cheesecloth filled with cloves, peppercorns and bay leaf. Cut apples into wedges and add. Season with salt, pepper, a pinch of sugar and red currant jam. Cook on low heat for about 45 minutes.

    Step 5

    Boil and mash half of the potatoes. Grate the other raw potatoes and squeeze out liquid. Combine all the potatoes with the eggs and season with nutmeg and salt. Shape dough into large round dumplings and cook in boiling water .

    Step 6

    Score the chestnuts on both sides with a knife and bake them in a preheated oven until the cases crack open. Remove chestnuts from cases. Melt butter, add 1/4 cup (50g) sugar and caramelize. Add chestnuts and stir to coat. Add some of the goose gravy, stir and let chestnuts simmer until cooked through.

    Step 1

    Plate together goose, cabbage, chestnuts, and dumplings.

    Step 2

    Add chestnuts and stir to coat. Add some of the goose gravy, stir and let chestnuts simmer until cooked through.

    Step 3

    Melt butter, add sugar and caramelize.

  • butter
  • 0.25 cup sugar
  • Step 4

    Remove chestnuts from cases.

    Step 5

    Score the chestnuts on both sides with a knife and bake them in a preheated oven until the cases crack open.

    Step 6

    Shape dough into large round dumplings and cook in boiling water.

    Step 7

    Combine all the potatoes with the eggs and season with nutmeg and salt.

  • salt
  • nutmeg
  • 2 egg
  • Step 8

    Grate more potatoes and squeeze out liquid.

  • 0.5 lb potato
  • Step 9

    Boil and mash the potatoes.

  • 0.5 lb potato
  • Step 10

    Cook on low heat.

    Step 11

    Season with salt, pepper, a pinch of sugar and red currant jam.

  • salt
  • black pepper
  • sugar
  • 2 tsp jam
  • Step 12

    Cut apples into wedges and add.

  • 3 apple
  • Step 13

    Add red wine and cheesecloth filled with cloves, peppercorns and bay leaf.

  • 1 cup wine
  • cloves
  • black pepper
  • 1 bay leaf
  • Step 14

    Melt butter, add chopped onions and garlic clove, then the cabbage, stirring gently.

  • 4 tbsp butter
  • Step 15

    Chop onions and garlic clove.

  • 3 onion
  • 1 clove garlic
  • Step 16

    Cut the head of cabbage in half, remove stem and cut into thin strips.

  • 1 head cabbage
  • Step 17

    Remove goose breast and keep warm. Pass the juices through a strainer and add some cream to taste. Set gravy aside.

  • cream
  • Step 18

    Baste juice again. Add onion, carrot and celeriac to roasting pan and keep roasting.

    Step 19

    Lower temperature to 300 degrees and keep roasting.

    Step 20

    Roast at 375 degrees.

    Step 21

    Preheat oven to 375 degrees F.

    Step 22

    Place breast-side down in a roasting pan adding some water.

    Step 23

    Season goose breast with salt, pepper and rosemary.

  • 1 goose
  • salt
  • black pepper
  • rosemary
  • Step 24

    Finely chop onions, carrot, and celeriac.

  • 1 onion
  • 1 carrot
  • 1 celeriac
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