Goose Breast with Red Cabbage, Dumplings and Chestnuts

For the goose breast with red cabbage, dumplings and chestnuts, first season the goose breast well with salt and pepper and rosemary and put it in a roasting pan on the breast side in the kitchen stove with a little water.

Roast hot at 180 to 200 °C, then turn down to 150 °C and cook for about 1 1/2 hours. Halfway through the roasting time, turn the brisket upside down.

Baste the roast in between times with the escaping liquid. Maybe add a little hot water.

About half an hour before the end of the roasting time, add a finely diced onion, the carrot and the piece of celery and braise.

Put the goose breast aside to warm, strain the sauce through a sieve, add whipped cream if necessary. Cut the meat into slices.

For the red cabbage, cut the cabbage in half, remove the stem and cut into tender strips (this is best done with a food processor or bread slicer). In a saucepan, melt clarified butter with finely diced onions and the garlic clove.

Add the washed and well drained cabbage, turn it several times in the fat, pour red wine, hang the spice bag in the saucepan and add the apples cut into wedges.

Season with salt and pepper, a pinch of sugar and the currant jelly, cook for 45 minutes. If the red cabbage is too liquid, thicken it with potato flour.

For the dumplings, boil half of the potatoes, peel and press through a press. The other half

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