Goose Breast with Bread-Spice Crust and Red Wine Cabbage and Caramel Apples

Preheat the oven to 80 °C convection oven.

Goose breasts Rinse the goose breasts thoroughly. Season with salt and pepper and wrap generously in plastic wrap. Later cook in the heated oven for 12 to 14 hours. Afterwards, carefully wrap from the foil. Remove the skin from the goose meat and cut the goose meat from the bone. Cut the pieces of skin into very fine cubes and stir together with the black bread cubes, the butter, gingerbread spices and egg yolks to a creamy mixture. Spread this generously over the goose breasts and bake in a heated oven at 160 °C for about 18 to 25 minutes until crispy.

Red wine cabbage Remove the outer leaves of the blue cabbage head. Cut the head of red cabbage into quarters and cut away the stem generously. Cut into small strips and cook together with red wine, clear soup, finely grated apple and lard to a creamy red wine cabbage.

Caramel apples Squeeze the juice from the lemon, grate the peel.

Cut the apples into segments, trim the edges and corners a little and remove the core. Caramelize the sugar in a small saucepan and extinguish with apple juice. Add a little butter, pour in the apples and now add a little juice of a lemon, lemon zest and freshly ground pepper to taste and simmer the apples leisurely in this broth.

To serve, place the cabbage in the center of the plate form, the sliced goose breast

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