Goose breast in puff pastry
easy
240 mins
240 mins
Ingredients
- 2 Goose breasts (à approx. 400 g)
- 1/2 l dry red wine
- 1 Shallot
- 1/2 bunch Thyme
- 7-10 Tbsp black pepper
- 1 Bay leaf
- 600 g Potatoes
- 7-10 Tbsp Salt
- 200 g Whipped cream
- 4 thin slices of smoked bacon
- 4 Frozen pastry sheets
- 1 Egg
- 2 TABLESPOONS Milk
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Sugar
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
Directions
- 1
Wash goose breasts and pat dry. Put them in a bowl and pour red wine over them. Peel and finely dice the shallot. Wash thyme, dab dry and chop finely. Add shallot, thyme, some coarse pepper and the bay leaf to the red wine.
- 2
Cover and keep cool for 2-3 hours. Wash and peel the potatoes and cut into very thin slices. Layer potato slices in a greased gratin dish in a fan-like manner. Season with salt and pepper.
- 3
Pour cream over the potatoes. Put the gratin aside. Defrost the puff pastry. Remove goose breasts from the marinade and pat dry. Pour red wine marinade through a sieve. Collect the liquid.
- 4
Put the herb and shallots mixture on the goose breasts. Cover with bacon. Roll out two thawed puff pastry sheets on a floured work surface to form a rectangle of 25 x 30 cm. Wrap the goose breasts in it.
- 5
Press the edges firmly. Whisk the egg and milk and brush the dough with it. Place the two pies on a baking tray, with the edges completely covered. Place the gratin dish next to it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45 minutes.
- 6
Reduce the red wine marinade a little. Stir in the sauce thickener and bring to the boil again. Season sauce with salt, pepper and sugar. Cut the pies into slices and serve with the gratin and some sauce.
- 7
Add the rest of the sauce. Broccoli vegetables go well with it.
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