Goose breast with sauce
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.