Roast Goose With Bacon Dumplings And Red Cabbage

• 2 onions roughly chopped, plus 1 finely diced onion
• 2 carrots roughly chopped
• 1 apple cored and chopped
• 1 cinnamon stick
• 5 whole cloves
• 6 3/4 tablespoons apple juice
• 2 5/8 pounds goose breast with skin and bone
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 5 tablespoons maple syrup
• 3 1/2 ounces smoked streaky bacon finely diced
• 1/2 bread slice, diced
• 2 tablespoons butter
• 1 cup mushrooms finely diced
• 2 7/8 cups mashed potato cold
• 3 tablespoons plain flour
• 2 medium eggs
• 3 tablespoons chopped parsley finely
• 1 red cabbage trimmed and thinly sliced
• 1 7/8 cups dried cherries
• 5 tablespoons red wine
• 1 11/16 cups chicken stock
• 1 1/2 teaspoons cornflour

1. Preheat the oven to 375u0b0F. 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 400u0b0F 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 saute 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 saute 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.

onions, carrots, apple, cinnamon, cloves, apple juice, goose breast, ground cinnamon, ground cloves, maple syrup, bacon, bread slice, butter, mushrooms, cold, flour, eggs, parsley finely, red cabbage, dried cherries, red wine, chicken stock, cornflour

Taken from www.yummly.com/recipe/Roast-Goose-with-Bacon-Dumplings-and-Red-Cabbage-1405237 (may not work)