Goose breast in cognac sauce with figs

Name: Goose breast in cognac sauce with figs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Goose breast (approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 ml Poultry stock; 1 Onion; 1 (approx. 1 kg) Head Savoy cabbage; 30 g Butter; 1/8 l Vegetable broth (instant); 2-3 TABLESPOONS Oil; 1 package (450 g) frozen potato balls; 2 Figg. (ca. 90 g ciascuno); 6 Kumquats (about 15 g each); 2 TABLESPOONS Apricot Jam; 1 TABLESPOON Flour; 2 TABLESPOONS Cognac; 1 TABLESPOON pickled green peppercorns; 7-10 Tbsp possibly flat leaf parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Goose breast (approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 ml Poultry stock
1 Onion
1 (approx. 1 kg) Head Savoy cabbage
30 g Butter
1/8 l Vegetable broth (instant)
2-3 TABLESPOONS Oil
1 package (450 g) frozen potato balls
2 Figg. (ca. 90 g ciascuno)
6 Kumquats (about 15 g each)
2 TABLESPOONS Apricot Jam
1 TABLESPOON Flour
2 TABLESPOONS Cognac
1 TABLESPOON pickled green peppercorns
7-10 Tbsp possibly flat leaf parsley

Directions

1
Wash the goose breast and pat dry. Season the bone side with salt and pepper, skin only with pepper. Place the skin side up on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
2
After about 30 minutes frying time, gradually add about 1/8 litre of water and poultry stock. Cover the breast more often with the roast stock. Peel and finely dice onion. Clean, quarter, wash and cut the savoy cabbage into strips.
3
Heat 20 g butter and fry the onion in it. Add the savoy cabbage and fry. Season with salt and pepper and deglaze with broth. Stew at medium heat for about 20 minutes. Heat the oil in a pan and fry the potato balls until golden brown, turning occasionally.
4
Wash figs and kumquats. Cut figs into slices, kumquats into slices. Heat the rest of the butter. Add jam and mix. Add figs and kumquats and cook over low heat for 2-3 minutes.
5
10 minutes before the end of the cooking time, brush the goose breast with concentrated salted water and fry at high heat for approx. 10 minutes until crispy. Remove goose breast from the fat pan and keep warm. Drain the fat from the pan.
6
Dissolve the frying pan with the remaining stock, pour through a sieve and skim off the fat. Bring the meat to the boil. Let it boil down at high heat for about 10 minutes. Mix flour and 1-2 tablespoons of water and thicken the stock with it.
7
Season to taste with salt, pepper and cognac. Stir in peppercorns. Cut open goose breast and arrange on a plate together with potato balls, savoy cabbage and the fruits. Garnish with parsley as desired and serve.