23
1900
2

Ingredients

  • 2 onions (roughly chopped, plus 1 finely diced onion)
  • 2 carrots (roughly chopped)
  • 1 apple (cored and chopped)
  • 1 cinnamon stick
  • 5 whole cloves
  • 100 milliliters apple juice
  • 1.2 kilograms goose breast (with skin and bone)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 5 tablespoons maple syrup
  • 100 grams smoked streaky bacon (finely diced)
  • 1/2 bread (slice, diced)
  • 2 tablespoons butter
  • 100 grams mushrooms (finely diced)
  • 600 grams mashed potato (cold)
  • 3 tablespoons plain flour
  • 2 medium eggs
  • 3 tablespoons chopped parsley (finely)
  • 1 red cabbage (trimmed and thinly sliced)
  • 75 grams dried cherries
  • 5 tablespoons red wine
  • 400 milliliters chicken stock
  • 1 1/2 teaspoons cornflour

Directions

  1. Preheat the oven to 375°F. 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°F halfway through. Mix the ground cinnamon, ground cloves and syrup together. Spread this over the goose at half-hour intervals.
  2. 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 sauté for 8-10 mins until golden.
  3. 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.
  4. To make the cabbage, heat 1 tbsp butter in a saucepan, add the diced onion and sauté for 2-3 mins. Add the cabbage, cherries and wine and simmer covered for 25-30 mins.
  5. Meanwhile, bring a large pan of salted water to a boil. Slide in the dumplings and gently simmer for 15-20 mins. Drain.
  6. 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.
  7. Slice the goose and divide between 4 plates. Add dumplings and cabbage to each plate and drizzle with gravy.
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NutritionView more

1900Calories
Sodium63%DV1500mg
Fat185%DV120g
Protein133%DV68g
Carbs45%DV135g
Fiber56%DV14g

PER SERVING *

Calories1900Calories from Fat1080
% DAILY VALUE*
Total Fat120g185%
Saturated Fat40g200%
Trans Fat
Cholesterol380mg127%
Sodium1500mg63%
Potassium2670mg76%
Protein68g133%
Calories from Fat1080
% DAILY VALUE*
Total Carbohydrate135g45%
Dietary Fiber14g56%
Sugars42g84%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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