A feast that is talked about all year but usually only made once a year – on Christmas Eve: Goose Breast with Red Cabbage and Bread Dumplings. For such a delicious meal, it’s worth the extra time spent in the kitchen – especially because everything is freshly prepared, and that is proven in how good it tastes.

Recipe:

Shopping List for 4 people

Goose Breast:

1 goose breast
2 tbs. orange juice (from the organic orange needed for the gravy)
3 tbs. goose stock (or any other poultry stock)
2 tbs. red wine
1 onion
1 apple
1 sprig rosemary
a pinch of salt
a pinch of pepper

Gravy:

Reduced drippings/water from the goose breast
1 organic orange: the whole peel and juice from half the orange
2 tbs. red wine
150 mL sour cream
a pinch of salt
a pinch of pepper
1 tsp. cornstarch

Red Cabbage:

1 small head of red cabbage
2 apples
1 onion
8 cloves
300 mL poultry stock
500 mL red wine
2 tbs. red wine vinegar
4 tbs. all purpose flour
3 tbs. granulated sugar
¼ cup butter
a pinch of salt
1 bay leaf
8 allspice fruits
8 juniper berries

Bread Dumplings:

5 dry bread rolls
½ cup parsley
1 onion
1/3 cup butter
250 mL milk
1 egg
½ cup all purpose flour
2 tsp. corn starch

Preparation Time: approx. 4 hours

Directions for the Goose Breast with Red Cabbage and Bread Dumplings:

Goose Breast:
If your goose breast is frozen set it out the night before cooking so it thaws out.

Before you begin, wash the goose breast with lukewarm water and pat dry with paper towel. Place in a large pot of water and simmer for 30 minutes. (with the lid off) After the 30 minutes is up, remove the goose breast but keep the water it was in on the heat and let it reduce until there is about a forth of what started left. While it’s reducing, pat the goose dry with paper towel and cut small slits on the skin side. Place skin side down in a pan and fry until the skin is golden brown. This fries off the excess fat and makes the skin nice and crispy.

Season the breast with salt and pepper and place in a roasting bag. Add the orange juice, red wine and poultry stock to the bag. Peel the apple and onion and chop into large pieces and add them to the bag, as well as the sprig of rosemary. Tie the end of the bag tightly, making sure there is enough air in the bag that the top is not touching the goose breast. Place the roasting bag with the goose on a baking sheet on the middle rack of the oven and cook at 150 C for 3 hours.

Red Cabbage:
Using a food processor cut the cabbage into fine strips. Melt the butter in a large pot, then caramelize the sugar in the melted butter. Add the cabbage and red wine vinegar to the sugar. The vinegar causes the cabbage to keep its vibrant color.

Peel and chop the apple into small pieces and mix it into the cabbage. Peel the onion and press the cloves into it. Place the onion into the middle of the cabbage. Also add the bay leaf, allspice and juniper. Finally, add the poultry stock and let the whole thing simmer for about 30 minutes. Don’t forget to stir regularly so the cabbage doesn’t stick to the bottom of the pot and burn.

After the 30 minutes has passed add the flour, salt and red wine and continue to simmer until the cabbage is soft. When it’s ready remove from the heat and allow to cool. Before you serve I, heat it up again. It has to be cooled first and then heated again because it’s only in this process that all the flavors will come out.

Bread Dumplings:
Cut the dried bread into cubes and place in a bowl. Whisk together the milk and the egg then pour over the bread cubes. Leave it for about 10 minutes to soak into the bread. During this time, peel and chop the onion into small pieces. Put the butter and the onion in a pan and fry until the onion is golden brown. While your onion is frying, wash the parsley and finely chop. (just the leaves) Then add the onion and parsley to the bread and, with your fingers, mix well. Form the mixture into balls (should get 10) pressing tightly so they hold well together.

Gravy:
Add the orange juice and red wine to the reduced water the goose breast was in. Also add the zest from the orange, followed by the sour cream and cornstarch. Lastly add salt and pepper to taste.

You should have about an hour left before your goose breast is ready, so take a break for about 45 minutes! With 15 minutes left before the 3 hour cooking time of the goose is up, cook your bread dumplings: bring a pot of water to a boil and add a pinch of salt and the cornstarch. (this will help the dumplings keep their form) Put your dumpling in the boiling water and cook for 15 minutes then remove from the water. While your dumpling are cooking, heat up the red cabbage and the gravy.

Finally, remove the goose breast from the oven and from the roasting bag.

Now everything is ready to serve. We wish you a wonderful, festive and delicious meal!