Goose breast on cranberry red cabbage

Name: Goose breast on cranberry red cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Head Red cabbage (about 1 kg); 5 Shallots; 100 g Cranberries; 100 ml Red wine vinegar; 7-10 Tbsp Salt; 2 TABLESPOONS Sugar; 4 Star Anise; 2 Goose breasts (à approx. 500 g); 7-10 Tbsp Pepper; 2 TABLESPOONS Goose fat; 200 ml Goose stock (from the glass); 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Head Red cabbage (about 1 kg)
5 Shallots
100 g Cranberries
100 ml Red wine vinegar
7-10 Tbsp Salt
2 TABLESPOONS Sugar
4 Star Anise
2 Goose breasts (à approx. 500 g)
7-10 Tbsp Pepper
2 TABLESPOONS Goose fat
200 ml Goose stock (from the glass)
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Marjoram

Directions

1
Clean the red cabbage, wash it, quarter it and remove the stalk. Cut red cabbage into fine strips. Peel shallots and cut into slices. Wash and drain the cranberries. Marinate the red cabbage, shallots and cranberries with vinegar, salt, sugar and star anise and chill for about 1 hour, but better overnight. Wash goose breasts.
2
Cut the skin with a sharp knife close together in a diamond-shaped pattern. Place the skin side down in a cold roasting pan and roast on the stove for about 10 minutes at medium heat. Turn and fry for another 3 minutes. Season with salt and pepper. Cover and braise in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. In the meantime heat up lard in a large pot. Add the red cabbage, cover and cook over a low heat for about 5 minutes. Add 1/4 litre of water, cover and stew for about 30 minutes. Keep goose breast warm. Degrease roast stock. Add goose stock, bring to the boil, stir in sauce thickener and bring to the boil again. Cut goose breast into slices.
3
Add the red cabbage, cover and cook over a low heat for about 5 minutes. Add 1/4 litre of water, cover and stew for about 30 minutes. Keep goose breast warm. Degrease roast stock. Add goose stock, bring to the boil, stir in sauce thickener and bring to the boil again. Cut goose breast into slices. Arrange together with red cabbage and garnish with marjoram. Boiled potatoes taste good with it