St. Martin’s Goose with Ginger Red Cabbage, Marinated Brussels Sprouts Leaves and Walnut Dumplings

Classic roast goose breast:

1. Preheat the oven to 120 ° C. Wash goose breasts with cold water and pat dry. Rub with salt and freshly ground pepper.
2. Put enough lightly salted water in the drip pan of the oven that the goose breasts are almost half immersed with the skin side down. Pour the mugwort over the breasts and legs. Fry with the skin side down on the middle rack for 1.5 hours at 120 ° C (the salt water causes the fat to loosen and the skin becomes nice and crispy after turning).
3. After 1.5 hours, skim off the leaked fat and add the quartered onions, quartered apples and roughly chopped carrots to the salted water and pour the goose stock on top. Turn the breasts and legs over – and now place them on the fruit and vegetables with the skin side up so that the breasts are only slightly immersed in the stock. From time to time afterwards prick the skin with a fork so that the goose fat can drain off (now the fondue also prevents the fat from burning out and ensures that the meat does not dry out).
4. Fry the breasts and legs for another 3.5 hours at 120 ° C, brushing the skin with a little cold salt water every half an hour (if necessary, at the end of the time when the oven grill function is switched on, briefly about 2 to 4 minutes for a stronger one Browning of the skin). After the roasting time, remove the goose breasts, remove the meat from the breasts in halves or thirds. Keep the goose breast pieces and the 4 legs covered with aluminum foil in the switched off oven.
5. Skim off the fat from the gravy in the drip pan, puree the meat stock with some of the roasted apple pieces and pass through a sieve, add a little poultry ice cream to taste and, if desired, bind with a little cornstarch dissolved in cold water.

Ginger red cabbage:

1. Clean and quarter the red cabbage and cut out the stalk in a wedge shape. Cut or slice red cabbage into fine strips.
2. Marinate with vinegar, orange juice and spices for about 10 hours.
3. Peel the onions and cut into small cubes. Heat the goose lard in a large saucepan and sauté the onions in it.
4. Add red cabbage, salt, pepper, finely grate the ginger and add. Cook with the lid closed for about 40 minutes, stir regularly and top up with liquid (orange juice, vinegar) if necessary.
5. Cut apples into small cubes and stir in, possibly add grated potatoes at the end to bind the liquid.

Marinated Brussels sprouts leaves:

1. Cut off the ends of the Brussels sprouts, tear the florets into individual leaves and marinate with lemon juice, salt, pepper and olive oil.

Walnut Dumplings:

1. Wash the potatoes, wrap them dripping wet in a large piece of aluminum foil and cook them in a preheated oven at 200 degrees for approx. 1:10 hours (gas 3, convection 180 degrees).
2. Roughly chop the nuts, finely dice the bread, pluck the parsley leaves and chop finely. Melt the butter in a pan and fry the bread cubes until golden brown. Add the nuts and parsley, toss in them briefly and drain everything on kitchen paper.
3. Take the potatoes out of the oven and let them cool slightly. Peel the potatoes and then press them through the potato press twice (makes 800 to 900 g). Knead the potato mixture with the starch, semolina, egg yolks and salt to form a smooth dough.
4. Divide the dough into 12 equal portions. With your hands floured in starch, press each portion flat, place the walnut crumbs in the middle, then shape into dumplings.
5. Bring plenty of salted water to the boil in a large saucepan. Let the dumplings slide in. Reduce the heat a little. As soon as they float on the surface, let them steep for 15 minutes (the water should only boil gently!). Lift the dumplings out of the water with a skimmer, drain and serve.