Goose breast with mushroom-chestnut vegetables and pomegranate sauce

Name: Goose breast with mushroom-chestnut vegetables and pomegranate sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 medium sized goose breast (approx. 1,2 kg); 7-10 Tbsp Salt; 750 g Potatoes; 500 g Mushrooms; 2-3 stem(s) Parsley; 1 (approx. 250 g) small pomegranate; 1/4 l Milk; 7-10 Tbsp grated nutmeg; 400 ml Chicken broth; 1 TABLESPOON Butter or margarine; 200 g Porcini mushrooms (glass); 200 g Chestnuts (glass); 7-10 Tbsp Pepper; 1 TABLESPOON Cornstarch; 7-10 Tbsp Thyme

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 medium sized goose breast (approx. 1,2 kg)
7-10 Tbsp Salt
750 g Potatoes
500 g Mushrooms
2-3 stem(s) Parsley
1 (approx. 250 g) small pomegranate
1/4 l Milk
7-10 Tbsp grated nutmeg
400 ml Chicken broth
1 TABLESPOON Butter or margarine
200 g Porcini mushrooms (glass)
200 g Chestnuts (glass)
7-10 Tbsp Pepper
1 TABLESPOON Cornstarch
7-10 Tbsp Thyme

Directions

1
Wash the goose breast, dab dry and place on the fat pan of the oven. Pour on 1/4 litre of water and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1-1 1/2 hours. From time to time, pour over the frying fat and brush with salted water. In the meantime, peel, wash and quarter the potatoes and cook in boiling salted water for about 20 minutes. Clean, clean and halve the mushrooms. Wash parsley, dab dry, pluck and chop finely.
2
Cut pomegranate in half and remove the seeds. Drain the potatoes and let them evaporate briefly. Bring milk to the boil. Mash the potatoes and stir in the milk. Season with salt and nutmeg. Take goose breast out of the oven and keep warm. Pour off frying fat and deglaze the frying set with broth. Pour the roast stock through a sieve into a pot and bring to the boil. Heat the fat in a pan and fry the mushrooms, porcini and chestnuts. Season with salt and pepper. Add parsley.
3
Take goose breast out of the oven and keep warm. Pour off frying fat and deglaze the frying set with broth. Pour the roast stock through a sieve into a pot and bring to the boil. Heat the fat in a pan and fry the mushrooms, porcini and chestnuts. Season with salt and pepper. Add parsley. Stir cornflour with 1 tablespoon of water until smooth and thicken the stock. Warm the pomegranate seeds in it. Remove goose breast from the bone and cut into pieces. Arrange goose breast with mashed potatoes, mushroom-chestnut vegetables and pomegranate sauce on plates. Garnish with thyme
4
Stir cornflour with 1 tablespoon of water until smooth and thicken the stock. Warm the pomegranate seeds in it. Remove goose breast from the bone and cut into pieces. Arrange goose breast with mashed potatoes, mushroom-chestnut vegetables and pomegranate sauce on plates. Garnish with thyme
5
Attention: in the nutritional value calculation 120 g goose fat are deducted!