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1
Preheat the oven to 375u00b0F. Mix the chopped onion, carrot, apple, cinnamon stick and whole cloves together and place in a roasting pan. Pour in 2/3 cup water and the apple juice. Place the goose breast on top and season with salt and pepper. Roast for 1 hour and 15-30 mins. Increase the heat to 400u00b0F halfway through. Mix the ground cinnamon, ground cloves and syrup together. Spread this over the goose at half-hour intervals.
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2
In pan over medium-high heat cook the bacon for 4-5 mins until golden. Remove from the pan and add the diced bread and cook in the bacon fat for 2-3 mins then remove from the pan. Add 1 tbsp butter and stir in the mushrooms and saute for 8-10 mins until golden.
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3
Mix the mashed potato, flour and egg together then knead in the bacon and parsley. With wet hands, shape the mixture into 12-16 dumplings and add some of the mushroom mixture to the center of each.
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4
To make the cabbage, heat 1 tbsp butter in a saucepan, add the diced onion and saute for 2-3 mins. Add the cabbage, cherries and wine and simmer covered for 25-30 mins.
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5
Meanwhile, bring a large pan of salted water to a boil. Slide in the dumplings and gently simmer for 15-20 mins. Drain.
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6
Transfer the goose to a separate baking dish and turn off the oven. Place the goose back in the oven to keep warm. Deglaze the roasting pan with 1/2 cup of hot water then pour the mixture through a sieve into a tall pan. Skim the excess fat. Pour in the chicken stock and bring to a boil. Mix the cornstarch with 2 tbsp water until smooth then stir into the pan and simmer, stirring, until the gravy thickens. Stir in some sugar and season, to taste.
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7
Slice the goose and divide between 4 plates. Add dumplings and cabbage to each plate and drizzle with gravy.
