Goose Breast with Sauce
Goose breast with sauce - Great idea for Christmas menu
Healthy, because
Even smarter
Nutritional values
Good for the muscles and our nervous system is the magnesium found in goose meat. In addition, the tender poultry provides plenty of high-quality protein.
Goose breast with sauce is the perfect main course for the Christmas festive menu, but also makes a good impression on other occasions in autumn and winter.
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 52.9 μg | (88 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 325 mg | (33 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 shallots
- 2 garlic cloves
- 5 ozs Celery root
- 5 Tbsps olive oil
- 4 dried allspice berries
- 3 Juniper berries
- 4 cloves
- 7 ozs Plum juice
- 2 Tbsps soy sauce
- 2 large Goose breast (without skin; 10-12 oz)
- salt
- peppers
- ½ bunch parsley
- 12 ozs milk (whole)
- 5 ozs Polenta
- 1 ½ ozs Parmesan
- ½ bunch fresh thyme
- 1 egg
- 3 Tbsps diced Turkey ham
- 18 ozs Sauerkraut (drained weight; glass jar)
- 2 Tbsps apple sauce
- 14 ozs poultry broth
- 1 tsp cornstarch
Preparation steps
Peel shallots and garlic. Clean and peel the celery. Coarsely dice everything. Sauté vegetables in a pan with 2 tablespoons olive oil for 5-6 minutes over medium heat.
Crush spices in a mortar, add, and fry briefly. Deglaze with prune juice, soy sauce, and 3 oz water and bring to a boil for 5 minutes.
Meanwhile, rinse goose breasts, pat dry, season with salt and pepper, and place in a roasting pan. Add the vegetables with the spiced stock and cook, covered, for approx. 30 minutes in a preheated oven at 180 °C / 350 °F, adding a little water if necessary.
In the meantime, for the dumplings, wash the parsley, shake dry, and chop finely. Bring 10 oz milk and 8 oz of water to a boil and add salt. Stir in polenta and simmer, stirring, over medium heat for 2-3 minutes. Pull aside and let swell covered for about 15 minutes.
Meanwhile, grate the Parmesan cheese. Wash thyme, shake dry, and pluck leaves. Mix the Parmesan, egg, and 3/4 of the thyme into the polenta, mix well, and let the mixture cool for about 10 minutes. Form 18 small dumplings - about 1.5 inches around - and cook in boiling salted water over low heat for 2-3 minutes.
For the sauerkraut, fry ham in a pot with 1 tablespoon olive oil over high heat for 2 minutes. Add sauerkraut and remaining milk and heat. Season with applesauce, salt and pepper and keep warm.
Remove meat from the roaster and keep warm. Pour the stock into a saucepan and simmer over medium heat for 6-7 minutes. Season sauce to taste and thicken slightly with cornstarch mixed in cold water.
Lift the dumplings out of the water, drain, and fry in the remaining oil for 2-3 minutes over medium heat. Cut meat into slices and arrange on plates with dumplings and sauerkraut, pour sauce over goose breast and garnish with remaining thyme.
