Roast Goose With Bacon Dumplings And Red Cabbage - cooking recipe

Ingredients

2 None roughly chopped onions, plus 1 finely diced onion
2 None carrots, roughly chopped
1 None apple, cored and chopped
1 None cinnamon stick
5 None whole cloves
100 ml apple juice
1.2 kg goose breast (with skin and bone)
1 tsp ground cinnamon
1/2 tsp ground cloves
5 tbsp maple syrup
100 g smoked streaky bacon, finely diced
1/2 None bread slice, diced
2 tbsp butter
100 g mushrooms, finely diced
600 g cold mashed potato
2-3 tbsp plain flour
2 None medium eggs
3 tbsp finely chopped parsley
1 None red cabbage, trimmed and thinly sliced
75 g dried cherries
5 tbsp red wine
400 ml chicken stock
1 1/2 tsp cornflour

Preparation

Preheat the oven to 375\u00b0F. Mix the chopped onion, carrot, apple, cinnamon stick and whole cloves together and place in a roasting pan. Pour in 2/3 cup water and the apple juice. Place the goose breast on top and season with salt and pepper. Roast for 1 hour and 15-30 mins. Increase the heat to 400\u00b0F halfway through. Mix the ground cinnamon, ground cloves and syrup together. Spread this over the goose at half-hour intervals.
In pan over medium-high heat cook the bacon for 4-5 mins until golden. Remove from the pan and add the diced bread and cook in the bacon fat for 2-3 mins then remove from the pan. Add 1 tbsp butter and stir in the mushrooms and saute for 8-10 mins until golden.
Mix the mashed potato, flour and egg together then knead in the bacon and parsley. With wet hands, shape the mixture into 12-16 dumplings and add some of the mushroom mixture to the center of each.
To make the cabbage, heat 1 tbsp butter in a saucepan, add the diced onion and saute for 2-3 mins. Add the cabbage, cherries and wine and simmer covered for 25-30 mins.
Meanwhile, bring a large pan of salted water to a boil. Slide in the dumplings and gently simmer for 15-20 mins. Drain.
Transfer the goose to a separate baking dish and turn off the oven. Place the goose back in the oven to keep warm. Deglaze the roasting pan with 1/2 cup of hot water then pour the mixture through a sieve into a tall pan. Skim the excess fat. Pour in the chicken stock and bring to a boil. Mix the cornstarch with 2 tbsp water until smooth then stir into the pan and simmer, stirring, until the gravy thickens. Stir in some sugar and season, to taste.
Slice the goose and divide between 4 plates. Add dumplings and cabbage to each plate and drizzle with gravy.