Martin’s Goose with Chestnut Sauce and Red Cabbage

For the dumplings make 200 g of potatoes and peel them.

Season the goose breast with salt and season with pepper. Pour half a cup of salted water into a small roasting pan or a frying pan with a high rim, place the goose breast skin side down and add sprigs of mugwort. Cook in a 200 °C (convection) oven for about 30 minutes, then turn so that the skin side is on top. Next, add the peeled and quartered apple and the shallot and cook for another 15-20 minutes. Repeatedly pour a small amount of roasting liquid over the breast.

Remove the breast and keep warm, drain off the fat. Dissolve the gravy with whipping cream and poultry stock, remove the sprigs of mugwort and crush the rest. Bind (assemble) the sauce with 50 g cold pieces of iced butter, add the chestnuts and season.

Peel the remaining potatoes, grate finely raw and squeeze well (perhaps through a kitchen towel). Add the maizena (corn starch), which has settled in the squeezed liquid, to the grated potatoes form (alternatively 1 tbsp. potato starch). Press the cooked potatoes through the press, mix with the raw potato mass, season with salt and season with pepper. Form dumplings from the potato dough, slide them into boiling salted water and cook for 15 minutes.

Cut the red cabbage and the onion into thin strips. Then fry the onion in the lard, add red cabbage and a L

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