A part of a St. Martin's goose is surrounded by ginger red cabbage, marinated Brussels sprout leaves and walnut dumplings

Ingredients for 5 servings:

• 2 goose breasts, fresh, whole, ideally with carcass
• 5 goose legs
• 2 onions, quartered
• 3 carrots, cut into large pieces
• 3 apples, sour, quartered
• Sea salt and pepper, black
• 4 stalks of mugwort
• e.g. chicken stock (chicken glaze)
• 500 g red cabbage
• 1 onion(s)
• 2 apples
• 2 tbsp goose fat or pork fat
• 0.1 liter balsamic vinegar, dark
• 0.1 liters of orange juice
• 1 small cinnamon stick(s)
• 2 star anise
• 2 bay leaves
• 2 allspice berries
• 1 clove(s)
• 3 peppercorns, black
• 1 piece(s) ginger, thumb-sized
• salt and pepper
• Sugar
• 1 potato(s), grated, if desired
• 150 g Brussels sprouts
• 2 tsp lemon juice
• 2 tbsp olive oil
• salt and pepper
• 1.2 kg potatoes, floury
• 1 tbsp butter
• 50 g walnut kernels
• 100 g potato starch
• 30 g white bread
• 100 g durum wheat semolina
• ½ bunch parsley
• 2 egg yolks
• Salt

Instructions

Working time approx. 2 hours; Rest time approx. 10 hours; Cooking/baking time approx. 6 hours; Total time approx. 18 hours

from the show “The Perfect Dinner” on VOX from 09.06.2020

Preheat the oven to 120°C (top/bottom heat). Wash the goose breasts and legs with cold water and then pat dry. Rub with salt and freshly ground pepper. Pour enough lightly salted water into the oven tray so that the goose breasts and legs are almost halfway submerged, skin-side down. Sprinkle the mugwort over the breasts and legs. Roast skin-side down for 1.5 hours on the middle rack at 120°C (240°F). The salted water will help the fat to loosen, and the skin will crisp up nicely after turning. After 1.5 hours, skim off any rendered fat and add the quartered onions, quartered apples, and roughly chopped carrot to the salted water, then pour in the goose stock. Turn the breasts and legs over the fruit and vegetables, skin-side up, so that the breasts are only slightly submerged in the stock. Then, occasionally pierce the skin with a fork to allow the goose fat to drain away. The meat juices will also prevent the fat from burning and ensure the meat doesn’t dry out. Roast the breasts and legs for another 3.5 hours at 120°C, brushing the skin with a little cold salted water about every half hour. If necessary, at the end of the cooking time, briefly activate the grill function of the oven for about 2-4 minutes to brown the skin more deeply. After the roasting time, remove the goose breasts, remove the meat from the breasts, then halve or third them. Cover the goose breast pieces and legs with aluminum foil and keep them warm in the switched off oven. Skim the fat from the cooking juices in the roasting pan, puree the meat with some of the roasted apple pieces and pass it through a sieve. Season to taste with a little poultry glaze, and thicken if desired with a little cornstarch dissolved in cold water. For the ginger red cabbage: Clean the red cabbage, quarter it, and cut out the stalk in a wedge shape. Cut the red cabbage into fine strips or shred it. Marinate with vinegar, orange juice, and spices for about 10 hours. Peel the onions and dice them. Heat the goose fat in a large pot and sauté the onions. Add the red cabbage, season with salt, and pepper. Finely grate the ginger and add it. Cook with the lid on for about 40 minutes, stirring regularly and adding more liquid, such as orange juice or vinegar, if necessary. Dice the apples and stir in, adding a grated potato at the end to thicken the liquid. Trim the ends of the Brussels sprouts, tear the florets into individual leaves, and marinate with lemon juice, salt, pepper, and olive oil. For the walnut dumplings: Wash the potatoes, wrap them in a large piece of aluminum foil while they are still dripping wet, and cook in a preheated oven at 200°C (top/bottom heat) or gas mark 3, fan oven at 180°C (fan oven at 200°C) for about 70 minutes until soft. Roughly chop the nuts. Finely dice the bread. Pick off the parsley leaves and finely chop them. Melt the butter in a pan and fry the bread cubes until golden brown. Add the nuts and parsley, toss briefly, and drain everything on kitchen paper. Remove the potatoes from the oven and let them cool slightly. Peel them and press them through a potato ricer twice; this yields 800-900g. Knead the potato mixture with the starch, semolina, egg yolks, and salt until a smooth dough forms. Divide the dough into 15 equal portions. Flatten each portion with starch-floured hands, place the walnut crumbs in the center, seal the dough over the dough, and then form into dumplings. Bring a large pot of salted water to a boil. Drop in the dumplings. Reduce the heat slightly. Once the dumplings float to the surface, let them stand for 15 minutes. The water should only be simmering gently! Remove the dumplings from the water with a slotted spoon, drain, and serve. Anke prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 in Lübeck – on Tuesday, June 9, 2020.