Roast goose (duck) served with cabbage and potato dumplings

Last Updated on November 23, 2024

Porce of roasted goose or duck served with braised cabbage and potato dumplings.

Ingredients:

1 piece of goose or duck 30 g salt 2 g cumin water to baste For sauerkraut stew: 500 g of sauerkraut 40 g of lard 20 g smooth flour 1 pk onion 1 tsp ground cumin sugar salt For potato dumplings: 800 g potatoes 150 g coarse semolina 150 g coarse flour 50 g starch meal 2 pcs eggplant salt

Procedure:

Preparation of goose or duck:
1. Clean and rinse the cleaned and rinsed goose (duck) with a little salt on the outside and inside, season it and put it in a roasting pan
2. Pour a little water over the meat and bake it, covered, at a temperature of around 180 °C, until golden brown on both sides (pierce the fattier parts during baking to ensure that the fat is well baked and pour the fat over the meat to prevent it from drying out); towards the end of the baking process, remove the lid to achieve a crispy crust
3. Remove the roast goose (duck) from the fat, cut it and keep it warm
4. Skim the fat from the fat, pour a little boiling water over the fat, boil it briefly and then strain the fat
5. Finally, add some of the rendered fat (15 g per 1 portion of goose or duck) and baste the individual portions with the rendered fat, seasoning with salt if necessary.

Preparation of stewed sauerkraut:
1. Pour boiling water over the sauerkraut, add cumin, salt and simmer until semi-soft, stirring occasionally
2. Fry the finely chopped onion in hot fat until golden brown, dust with flour and stir it into the cabbage
3. Towards the end of the simmering, sweeten the cabbage and add salt if necessary.

Prepare the potato dumplings:
1. Boil the potatoes in their skins, let them cool and peel them. Grate them on a rolling pin, add salt, starch flour, semolina and crack an egg in the middle
2. Process a stiffer dough, gradually adding coarse flour
3. Divide the dough into equal parts and roll them into dumpling cones, which are placed in boiling salted water and cook slowly for about 20-25 minutes
4. Remove the cooked dumplings and cut them into slices.

Note:
Before slicing, prick the dumplings in several places with a fork to prevent them from steaming and shrinking. Cook the dumplings in enough water to allow them to float freely on top.