Crispy Clementine Goose with Christmas Dumplings and Red Cabbage

Squeeze some clementines to make juice, cut the others into thin slices and remove them from the skin. Briefly toast the walnuts in the pan. Mix the roasted walnuts with the clementine slices and pour into the goose. Then put the whole pieces in the oven and cook slowly at a temperature of 140-160 ° C. Drizzle with a little of the squeezed juice in between. Peel the potatoes, boil them in salted water and then mash them. Under the mashed potatoes add the cornstarch and the ground spices (cinnamon, star anise and cardamom), finally add the egg yolk and season to taste. Shape the dumplings and cook in salted water. Make compote out of the apples, peel the apples, cut them into small pieces and let them cook in a saucepan with a little sugar, then fold in the red cabbage and heat it up.