Goose breast with braised apples

Name: Goose breast with braised apples
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 2
Ingredients: 1 Goose breast (approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 400-500 ml Goose stock or chicken broth (glass); 4 small apples; 7-8 TABLESPOONS apple juice; 3-4 Tbsp Calvados (French apple spirit); 1/2 TEASPOON dried marjoram; 3-4 Tbsp sauce thickener; 7-10 Tbsp Physalis, untreated orange slice, marjoram and garnish

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 2

1 Goose breast (approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
400-500 ml Goose stock or chicken broth (glass)
4 small apples
7-8 TABLESPOONS apple juice
3-4 Tbsp Calvados (French apple spirit)
1/2 TEASPOON dried marjoram
3-4 Tbsp sauce thickener
7-10 Tbsp Physalis, untreated orange slice, marjoram and garnish

Directions

1
Wash goose breast, pat dry. Season the bone side with salt and pepper, skin only with pepper. Peel and quarter the onion. Roast everything in the roaster in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 1/4 hours. Gradually add approx. 1/8 l water and half the stock. Cover the breast several times with the stock
2
Washing apples. After about 50 minutes put them into the roasting pan and fry them
3
Remove the apples. Brush the breast with cold, strongly salted water and fry for another 10 minutes at high heat until crispy. Remove and keep warm with the apples
4
Sieve the roast stock. Dissolve the roast with the remaining stock and pour in. Degrease stock. Bring to the boil with apple juice, calvados and marjoram and boil down over a high heat for about 3 minutes. Thicken sauce with sauce thickener, bring to the boil again and season to taste. Arrange goose breast and apples, garnish. Add the sauce. Serve with savoy cabbage and duchess potatoes
5
Drink: strong red wine