Healthy Gourmet Kitchen

Goose Breast with Sauce

Average: 5 (2 votes)
(2 votes)
Goose Breast with Sauce

Goose breast with sauce - Great idea for Christmas menu

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Health Score:
67 / 100
1 hr

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.

1 serving contains
(Percentage of daily recommendation)
Calorie529 cal.(25 %)
Protein39 g(40 %)
Fat31 g(27 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.2 μg(6 %)
Vitamin E11.5 mg(96 %)
Vitamin K52.9 μg(88 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin9.2 mg(77 %)
Vitamin B₆1 mg(71 %)
Folate63 μg(21 %)
Pantothenic acid3.1 mg(52 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C24 mg(25 %)
Potassium1,013 mg(25 %)
Calcium325 mg(33 %)
Magnesium73 mg(24 %)
Iron4.5 mg(30 %)
Iodine30 μg(15 %)
Zinc4 mg(50 %)
Saturated fatty acids12 g
Uric acid188 mg
Cholesterol121 mg
Complete sugar16 g


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)
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
How healthy are the main ingredients?
SauerkrautPolentaolive oilParmesansoy sauceparsley

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.