Goose Breast with Ginger Red Cabbage
The tender goose breast is relatively low in fat compared to the whole goose. The fresh ginger in the side dish, which is rich in vitamins and fiber, makes the poultry meat easier to digest and brings that certain extra something.
You can enjoy a classic low-calorie potato dumpling or simply boiled potatoes with goose breast.
(Percentage of daily recommendation)
|Calorie||629 kcal||(30 %)|
|Protein||63 g||(64 %)|
|Fat||32 g||(28 %)|
|Carbohydrates||18 g||(12 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.5 g||(18 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||3.5 mg||(29 %)|
|Vitamin B₁||0.4 mg||(40 %)|
|Vitamin B₂||0.9 mg||(82 %)|
|Niacin||28.1 mg||(234 %)|
|Vitamin B₆||1.5 mg||(107 %)|
|Folate||95 μg||(32 %)|
|Pantothenic acid||3.7 mg||(62 %)|
|Biotin||19.9 μg||(44 %)|
|Vitamin B₁₂||0.9 μg||(30 %)|
|Vitamin C||67 mg||(71 %)|
|Potassium||1,686 mg||(42 %)|
|Calcium||132 mg||(13 %)|
|Magnesium||109 mg||(36 %)|
|Iron||8.2 mg||(55 %)|
|Iodine||20 μg||(10 %)|
|Zinc||6.3 mg||(79 %)|
|Saturated fatty acids||9.3 g|
|Uric acid||514 mg|
Rinse goose breast, pat dry with paper towels and rub with salt and pepper.
Place goose breast in a large shallow roasting pan. Rinse marjoram, shake dry and set on top of goose breast.
Roast in covered roasting pan on the middle shelf of the oven at 150°C / 300°F; after 30 minutes increase to 175°C / 350°F, then remove the lid and roast the goose breast about 30 minutes with the oven set to 180°C / 350°F. Baste every 20 minutes with some of the pan juices.
Meanwhile, brush off the half red cabbage, remove the stalk and cut or slice cabbage into thin strips.
Peel onion and chop very finely. Add diced onion and red cabbage to a large pot.
Pour in vegetable broth and cherry juice and bring to a boil. Add salt and pepper, cover and cook for about 20 minutes on low heat.
Peel ginger and grate finely on a grater. Mix with the cabbage and cook for another 10 minutes. Remove from heat and keep warm.
Take goose breast from the roasting pan and keep warm. Remove marjoram. Put pan drippings in a fat separator and pour off the fat that settles.
Put defatted liquid with the goose stock in a pot. Let it boil over high heat, stirring occasionally with a whisk until reduced to about 1/3, about 15 minutes. Season with salt and pepper.
Detach the goose breast from the bone with a sharp knife and place on plates. Serve with ginger red cabbage and sauce.