Goose breast with Brussels sprouts
easy
75 mins
75 mins
Ingredients
- 1 Goose breast on bone (approx. 800 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pack of half & half dumpling
- 750 g Brussels sprouts
- 8 TABLESPOONS Red wine
- 1 TABLESPOON Cornstarch
- 6 TABLESPOONS redcurrant jelly
- 3 TSP Mustard
- 7-10 Tbsp Juice of 2 oranges and 1 lemon
- 7-10 Tbsp grated peel of 1 each untreated orange and lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 2 Onions
- 1/2 bunch Parsley
Directions
- 1
Wash the goose breast and pat dry. Rub with salt and pepper and place on a cold rinsed fat pan of the oven. Bake in the preheated oven (electric: 200 ° C/ gas: level 3) for about 45 minutes.
- 2
Stir dumpling powder into 3/4 litre cold water. Leave to swell for 10 minutes. Form approx. 12 dumplings from the mixture. Bring to the boil in plenty of boiling salted water and let it simmer at a mild heat for about 20 minutes.
- 3
Clean, wash and possibly halve the Brussels sprouts. Cook in boiling salted water for about 15 minutes. For the sauce, stir 2 tablespoons of red wine and starch until smooth. Bring the rest of the red wine, jelly, mustard, orange and lemon juice and zest to the boil and stir in the mixed starch.
- 4
Season the sauce with salt and paprika and let it cool down. Peel and finely dice onions. Drain the Brussels sprouts and let them drain. Add onions and Brussels sprouts to the goose breast and braise for another 15 minutes.
- 5
Cut the goose breast on the bone lengthwise along the sternum and crosswise into slices. Arrange on a plate with Brussels sprouts and dumplings. Wash parsley, shake dry and chop finely. Sprinkle dumplings with it.
Nutrition Facts
680 kcal
48 g
40 g
23 g
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