Goose shoulder on apples, beetroot salad, hairy dumpling

Goose shoulders marinated in honey and apple juice, braised with apple crumble, served with homemade dumplings and chilled beetroot salad.

Ingredients:

Range for 4 servings: 4 pieces large foie gras shoulders 2 pieces apples 1 pc onion 1 dl apple juice 1 tbsp goose fat 1 tablespoon honey piece of whole cinnamon cloves pepper salt For dumplings: 400 g potatoes cooked in their skins 400 g cheese potatoes

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200 g of coarse flour 3 tbsp starch 1 pc whole egg 1 pc bun 1 pc yolk water salt For salad: 500 g cooked beets 2 tablespoons of beetroot 1 piece of beetroot sugar oil salt

Post:

1. Salt, pepper and rub the shoulders with a mixture of honey and juice, let rest in the fridge for 2 hours
2. Place onion in the fat, add one chopped apple and spices, meat, baste and simmer until tender
3. When the meat is soft, add the second apple (it should be to bite), strain the juice and if necessary dust with flour and boil
4. Serve the shoulders with warm dumplings and cooled salad.

Preparation of dumplings:
1. Grate the raw potatoes, partially squeeze out the water, add the grated boiled potatoes, eggs, salt, flour, starch, mix and form dumplings, which are cooked in salted boiling water for about 10 minutes, depending on the size.

Salad preparation:
1. Coarsely grate the cooked beets, add the onion and horseradish
2. Mix vinegar with sugar, oil and salt, pour over salad and mix
3. Let cool.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

beetroot salad