Goose breast with apple-red cabbage and duchess potatoes

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Clean the red cabbage, cut in half, remove the hard stalk. Cut cabbage into fine strips. Place in a bowl and marinate with mulled wine, salt and star anise for a few hours (preferably overnight). Cut the skin of the goose breasts with a sharp knife in a diamond-shaped pattern. Place them in a cold pan with the skin side down and fry them on the stove for about 10 minutes at medium heat, turn them over and fry them again for another 3 minutes. Season meat with salt and pepper. Place in a roasting pan and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) covered for approx. 1 hour. Peel and halve the onion and cut into strips. Heat the lard in a pot.

2. 2

   Fry the onion strips until transparent. Add red cabbage and 2 tablespoons currant jelly. Cover and cook over medium heat for about 40 minutes. Bring 375 ml water and 1 teaspoon salt to the boil. Stir in cold milk. Remove from the heat and stir in the purée flakes. Let the puree cool down a little. Pour into a piping bag with a large star-shaped spout. Spray tuffs (approx. 4 cm Ø) onto a baking tray lined with baking paper. Let it cool down. Remove the lid of the roaster. Braise goose breasts for another 30 minutes, pouring a little salt water every 10 minutes. Wash apples, dab dry. Cut an apple into quarters, peel, core and cut into cubes and add to the red cabbage after 20 minutes cooking time. Cut the second apple into thin slices. Boil up lemon juice and 3 tablespoons of water in a pot. Steam apple slices in it, take them out and let them drain.

3. 3

   Let it cool down. Remove the lid of the roaster. Braise goose breasts for another 30 minutes, pouring a little salt water every 10 minutes. Wash apples, dab dry. Cut an apple into quarters, peel, core and cut into cubes and add to the red cabbage after 20 minutes cooking time. Cut the second apple into thin slices. Boil up lemon juice and 3 tablespoons of water in a pot. Steam apple slices in it, take them out and let them drain. Mix egg yolk and condensed milk. Spread the duchess potatoes with it. Take goose breasts out of the roaster, wrap in foil and keep warm. Bake the duchess potatoes in the oven at the same temperature for about 10 minutes. Degrease the roast stock and pour it through a sieve into a pot. Add wine, bring to the boil. Season to taste with 2 tablespoons currant jelly, salt and pepper and thicken with sauce thickener, bring to the boil again. Cut goose breasts into slices and serve with red cabbage, duchess potatoes, apple slices and sauce. Garnish with laurel

4. 4

   Mix egg yolk and condensed milk. Spread the duchess potatoes with it. Take goose breasts out of the roaster, wrap in foil and keep warm. Bake the duchess potatoes in the oven at the same temperature for about 10 minutes. Degrease the roast stock and pour it through a sieve into a pot. Add wine, bring to the boil. Season to taste with 2 tablespoons currant jelly, salt and pepper and thicken with sauce thickener, bring to the boil again. Cut goose breasts into slices and serve with red cabbage, duchess potatoes, apple slices and sauce. Garnish with laurel

5. 5

   Attention: 350 g goose grease has been removed!

Nutrition Facts

KCAL
680 kcal

CARBS
52 g

FATS
24 g

PROTEINS
60 g