Goose breast on orange-sour cabbage
easy
135 mins
135 mins
Ingredients
- 1 Goose breast (approx. 1,2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Oranges
- 1 (approx. 200 g) baby onion
- 1 TEASPOON Butter or margarine
- 1 can(s) (850 ml) Sauerkraut
- 3 Bay leaves
- 100 ml White wine
- 1 glass (400 ml) Poultry stock
- 1 TEASPOON pickled green peppercorns
- 1 TABLESPOON Cornstarch
- 1 TEASPOON Sugar
- 1-2 TABLESPOONS Wine vinegar
- 2-3 stem(s) Parsley
- 7-10 Tbsp Orange slices
- 7-10 Tbsp Oil
Directions
- 1
Wash goose breast, dab dry, season with salt and pepper. Coat the roasting pan with oil and place the goose breast inside. Roast in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 1 hour.
- 2
After approx. 15 minutes frying time add 1/8 litre of water. After 1 hour, switch the temperature down (electric cooker: 175 °C/ gas: level 2), pour on 1/8 litre of water again and fry for another 50 minutes.
- 3
In the meantime, wash oranges. Peel the skin of one orange in thin strips, squeeze the juice. Peel the rest of the orange so that the white skin is completely removed. Cut out fillets between the parting skins.
- 4
Peel and finely chop the onion. Heat the fat. Fry the diced onion and sauerkraut over a high heat for about 15 minutes. Season with laurel and pepper. Deglaze with white wine and 100 ml water. Fold in orange filets, braise for another 5 minutes.
- 5
Remove the goose breast and keep warm. Degrease the gravy. Add stock, orange peel and juice and pickled pepper and bring to the boil. Stir cornflour and some cold water until smooth and stir into the sauce.
- 6
Bring to the boil again. Season to taste with salt, pepper, sugar and vinegar. Wash parsley, dab dry and chop finely, except for a few leaves for garnishing. Cut open goose breast and arrange on the cabbage.
- 7
Sprinkle with chopped parsley. Serve garnished with orange slices and remaining parsley.
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