Dithmarsch goose breast with thyme and honey crust

Name: Dithmarsch goose breast with thyme and honey crust
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Goose breasts (à approx. 350 g); 1 Organic Orange; 1/2 bunch Thyme; 1 Garlic clove; 1 TEASPOON Cane sugar; 2-3 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Bread rolls from the previous day; 300 ml Milk; 3 Eggs (size M); 1/2 bunch Parsley; 1-2 TEASPOONS Sauce thickener; 800 g Brussels sprouts; 1 TEASPOON Butter; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil; 1 clean dishtowel; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Goose breasts (à approx. 350 g)
1 Organic Orange
1/2 bunch Thyme
1 Garlic clove
1 TEASPOON Cane sugar
2-3 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Bread rolls from the previous day
300 ml Milk
3 Eggs (size M)
1/2 bunch Parsley
1-2 TEASPOONS Sauce thickener
800 g Brussels sprouts
1 TEASPOON Butter
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil
1 clean dishtowel
7-10 Tbsp Kitchen yarn

Directions

1
Wash goose breasts and pat dry. Rinse orange with hot water and rub dry. Finely grate the peel. Halve the orange and squeeze the juice. Put the juice aside. Wash thyme, shake dry, remove leaves and chop finely.
2
Peel and finely chop the garlic. Mix with sugar, honey, thyme and orange rubbing. Season to taste with salt and pepper. Put goose breasts in a cold pan and fry them first on the skin side for about 3 minutes, then on the meat side for another 2 minutes at medium heat, season with salt and pepper.
3
Place the goose breasts on the fat pan of the oven with the skin side facing upwards. Drizzle with some orange stock. Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for about 1 1/2 hours.
4
Gradually sprinkle with orange stock until it is used up.
5
In the meantime, cut the rolls into small cubes, pour milk over them and soak for about 5 minutes. Add eggs and knead. Wash parsley, shake dry, chop and add to the rolls. Season mixture with salt and pepper and knead well.
6
Put the bread roll mixture on a moistened tea towel and form it into a roll. Tie the ends of the towel together with kitchen yarn. Bring plenty of salted water to the boil in a large pot. Add the roll and let it simmer at low heat for about 30 minutes.
7
Clean the Brussels sprouts, if necessary cut the stalk crosswise or cut the florets in half, wash and cook in boiling salted water for about 15 minutes.
8
Remove meat from the fat pan and keep warm in the oven. Loosen the frying pan and put it in a pot with orange juice. Let the sauce boil down for 10-15 minutes and thicken with sauce thickener if necessary. Keep warm. Lift the napkin dumplings out of the water.
9
Remove the cloth, let it cool down for about 10 minutes, then cut the dumplings into slices. Heat butter. Drain cabbage, let it drain. Season cabbage with nutmeg and salt and toss in hot butter.
10
Heat 1 tablespoon of oil in a large frying pan. Fry the dumpling slices in it in 2 portions on each side until brown, take them out. Cut goose breast into slices and arrange on plates with dumpling slices, Brussels sprouts and sauce.