Seeded Goose Breast with Raspberry Red Cabbage and Napkin Dumplings

For the inoculated goose breast, inoculate the goose breast with sour cherry brandy using a hypodermic needle. Cup the skin side (cut crosswise). Fry slowly in a hot pan with a little water until the skin is crispy. Then place in the oven at 130 degrees for about 20 minutes until the breast is cooked. For the raspberry red cabbage, chop onion and sauté until translucent, add finely noodled red cabbage and raspberries. Add orange juice and red wine, season with salt, pepper and cinnamon. Let it boil down. Add the quartered orange and let it cook. Add about 2 tablespoons of risotto rice. When the rice has boiled away (= disappeared), the red cabbage is ready. For the napkin dumplings, finely chop the onion, sauté until translucent and deglaze with the milk. Season with salt, pepper and nutmeg. Pour the onion milk over the bread cubes and add the eggs. Cut apple, pear and rosemary into small pieces and mix in. Put the mixture on cling film and make small rolls. Finish cooking them in a steamer or in a boiling pot of water. Nap the goose meat with a sauce made from the roast residue, honey and soy sauce. Cut the napkin dumplings into small slices and serve with the raspberry red cabbage and the goose breast.

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