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Goose Breast with Vegetables

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Goose Breast with Vegetables
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moderate
Difficulty
1 hr 15 min.
Preparation
Ingredients
Preparation

Ingredients

for 4 each
800 grams
1 bunch
1
Salt (and pepper)
200 milliliters
100 milliliters
Chicken broth (from a jar)
2 stems
1 teaspoon
For the potato cakes
700 grams
100 grams
2
2 tablespoons
chopped Parsley
3 tablespoons
For the vegetables
1
2 tablespoons
Salt (and pepper)
For the pears
4
small Pears
200 grams
200 milliliters
2 teaspoons
70 grams
3 tablespoons
1 generous pinch
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Preparation steps

Step 1/5

Rinse the goose and pat dry. Rinse the vegetables and coarsely chop. Peel the onions and finely chop. Preheat oven to 200ºC (approximately 400ºF). Put the potatoes in a dish and cook for 20 minutes. Lay the goose breast in a roasting pan with the skin side down and saute briefly, remove extra fat and season with salt and pepper. Saute the onions and greens in the goose fat. Add the goose breast to the vegetables, add the wine and chicken stock and thyme. Roast in the oven for about 20 minutes.

Step 2/5

Peel the cooked potatoes and immediately press. Knead with flour, egg, parsley and season with salt and pepper. Form the dough into a roll and cut thick slices with a floured knife. Rinse the cabbage, remove the core, cut into fine strips and blanch for about 2 minutes in boiling salted water, rinse in cold water, drain and saute in butter. Season with salt and pepper.

Step 3/5

Peel the pears, halve and remove the core. Peel the shallots. Mix red wine with sugar and cloves and simmer for 5 minutes, then add shallots, pears and raisins and simmer for another 10 minutes. Season with vinegar, salt and pepper.

Step 4/5

Saute the potato cakes until golden brown on both sides in butter.

Step 5/5

Take goose breast from the roasting pan, keep warm and strain the sauce through a sieve. With a ladle, remove some goose fat dripping, stir in the cornstarch and let simmer. Cut the goose breast diagonally into slices and serve with sauce, potato pancakes, cabbage and red pears.

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