GOOSE BREAST ( GOOSE KOŁUDZKA) IN ROSEMARY AND GARLIC FLAVOR , SERVED IN apple sauce with Calvados with DUMPLINGS FILLED WITH RED CABBAGE AND cranberries
Wash goose breast and dry it with kitchen towel.
Then marinate the meat in herbs and spices and put into the refrigerator preferably overnight. Bake, covered, at 160 degrees about 1.5 h, pouring red wine. When the meat is soft, prepare sauce based on broth by adding apples, grapes, honey and red wine.
Dumplings with red cabbage: knead the dough with flour, margarine and hot water. Chop red cabbage and boil in small amount of water. When the cabbage is soft add the dried cranberries, red wine, honey and marjoram. Knead the dumplings with prepared dough and stuffing and boil in salted water. Then remove and fry in a pan with butter.
Fillet of geese
Dumplings (flour, margarine, red cabbage, cranberries, red wine, marjoram. honey)
apple mousse with sugar, cinnamon and calvados