Goose Breast with Potato Dumplings, Red Cabbage, and Chestnuts
A German holiday feast!
Ingredients
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.
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.
Step 8
Grate more potatoes and squeeze out liquid.
Step 9
Boil and mash the potatoes.
Step 10
Cook on low heat.
Step 11
Season with salt, pepper, a pinch of sugar and red currant jam.
Step 12
Cut apples into wedges and add.
Step 13
Add red wine and cheesecloth filled with cloves, peppercorns and bay leaf.
Step 14
Melt butter, add chopped onions and garlic clove, then the cabbage, stirring gently.
Step 15
Chop onions and garlic clove.
Step 16
Cut the head of cabbage in half, remove stem and cut into thin strips.
Step 17
Remove goose breast and keep warm. Pass the juices through a strainer and add some cream to taste. Set gravy aside.
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.
Step 24
Finely chop onions, carrot, and celeriac.
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