Stuffed Goose Breasts with Lentils

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Stuffed Goose Breasts with Lentils
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
4 Goose breast (each about 300 grams)
salt
freshly ground peppers
ground paprika
Marjoram spice
1 tablespoon clarified butter
For the stuffing
2 tablespoons chopped parsley
2 tablespoons chopped Tarragon
2 teaspoons chopped rosemary
2 slices fresh uncooked ham (finely chopped)
4 tablespoons grated white bread
2 tablespoons Crème fraiche
salt
freshly ground peppers
For the lentils
400 grams young Leeks
2 tablespoons vegetable oil
200 grams red Lentils
400 milliliters Vegetable broth
1 tablespoon White vinegar
salt
freshly ground peppers
How healthy are the main ingredients?
LeekLentilwhite breadhamrosemarysalt

Preparation steps

1.

For the stuffing, mix parsley, tarragon, rosemary, ham, breadcrumbs and creme fraiche and season with salt and pepper. Remove skin and underlying fat from goose breasts. Partially cut through goose breasts lengthwise, open up, flatten slightly and season with salt, pepper, paprika and marjoram. Spoon stuffing up centers of goose breasts, roll up and fasten with wooden skewers. Sauté goose breast rolls in hot butter on all sides, then roast in oven preheated to 160°C (approximately 325°F) until cooked through, about 15 minutes. Cover goose breast rolls with aluminum foil and let rest.

2.

Rinse and trim leeks, cut in half lengthwise and cut into fine strips. Briefly sauté leeks in oil, stirring constantly. Rinse and drain red lentils, place in pan with leeks, pour in broth and bring to a boil. Cover pan and simmer lentils over low heat just until lentils are tender (do not cook until lentils fall apart), about 7 minutes.

3.

Stir vinegar into lentils and season with salt and pepper.

4.

Cut goose breast rolls into slices and serve on warmed plates with the lentils.