Goose breast à l' orange
easy
120 mins
120 mins
Ingredients
- 1 Goose breast (approx. 1,2 kg)
- 7-10 Tbsp salt, pepper, approx. 1 teaspoon sugar
- 400-500 ml Poultry stock (e.g. goose stock; a. d. glass)
- 2 Oranges (1 untreated)
- 1 baby onion
- 1 TEASPOON butter/margarine
- 1 can(s) (850 ml) Sauerkraut
- 2-3 Bay leaves
- 100 ml White wine
- 1 TEASPOON eingel. green pepper
- 1-2 TEASPOONS Cornstarch
- 7-10 Tbsp Orange slices and parsley
Directions
- 1
Wash goose breast, pat dry. Season the bone side with salt and pepper, skin only with pepper. Place in a roasting pan with the skin side facing upwards. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 1 1/2 hours
- 2
2 After approx. 30 minutes roasting time, gradually add approx. 1/8 l water and poultry stock. Cover the breast more often with the roast stock
- 3
Wash untreated orange hot. Peel in thin strips, squeeze the juice. Peel the second orange so that the white skin is also removed. Cut out the fillets between the parting skins, catching the juice
- 4
Peel and chop the onion. Fry in hot fat. Fry sauerkraut briefly. Season with salt and pepper. Add bay leaf. Deglaze with approx. 1/8 l water and wine and braise covered for approx. 30 minutes. Braise the orange filets for about 5 minutes
- 5
Brush goose breast with strong salted water and fry at highest heat for about 10 minutes until crispy
- 6
Keep goose breast warm. Degrease roast stock. Bring the rest of the poultry stock, green pepper, orange peel and orange juice to the boil and simmer for a while. Stir starch and 2 tbsp. water until smooth. Thicken sauce with it. Season to taste with salt, pepper and sugar
- 7
Season cabbage with salt, pepper and possibly sugar. Cut open goose breast and arrange on top. Add the sauce. Garnish with orange slices and parsley. Boiled potatoes taste good with it
Nutrition Facts
450 kcal
10 g
31 g
27 g
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