Goose breast with figs in cognac sauce

Name: Goose breast with figs in cognac sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Goose breast (approx. 1,2 kg); 7-10 Tbsp pepper, salt; 1 glass (400 ml) Poultry stock; 1 kg Savoy cabbage, 1 onion; 3 TABLESPOONS Butter, 1/8 l stock (instant); 2-3 fresh figs; 4 Kumquats (Dwarf oranges); 2 TABLESPOONS Apricot Jam; 1 TABLESPOON flour, 2 tablespoons cognac; 1 TABLESPOON pickled green pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Goose breast (approx. 1,2 kg)
7-10 Tbsp pepper, salt
1 glass (400 ml) Poultry stock
1 kg Savoy cabbage, 1 onion
3 TABLESPOONS Butter, 1/8 l stock (instant)
2-3 fresh figs
4 Kumquats (Dwarf oranges)
2 TABLESPOONS Apricot Jam
1 TABLESPOON flour, 2 tablespoons cognac
1 TABLESPOON pickled green pepper

Directions

1
Wash goose breast, pat dry. Season with pepper. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 1/2 hours. Gradually add 1/4 l water and half the stock. Top the breast more often with the stock
2
Clean, wash and cut the savoy cabbage into strips. Peel and chop the onion and fry it in 2 tablespoons of butter. Steam the savoy cabbage briefly and season. Pour on stock, braise for about 20 minutes
3
Wash figs and kumquats. Cut figs into slices, kumquats into slices. Heat 1 tablespoon butter and jam. Fry figs and kumquats for 2-3 minutes
4
10 minutes before the end of the frying time, brush the meat with cold, strong salted water and fry it crisply at high heat. Take out, keep warm
5
Pour the stock through a sieve into a pot. Dissolve the roast with the remaining stock and pour into the pot. Skim off fat. Reduce over high heat for about 3 minutes. Mix flour and 1-2 tbsp. water. Bind the stock with it. Season to taste with salt, pepper and cognac. Add peppercorns. Season cabbage to taste, arrange everything. Served with: Potato balls