Goose breast with paksoi-pepper-vegetables

Name: Goose breast with paksoi-pepper-vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Goose breasts (500 g each); 1 TEASPOON Chinese spice mix; 1-2 TEASPOONS Fennel seeds; 2 red peppers; 1 Head of paksoi (about 600 g each); 1 medium onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 ml sweet-hot Asian sauce

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Goose breasts (500 g each)
1 TEASPOON Chinese spice mix
1-2 TEASPOONS Fennel seeds
2 red peppers
1 Head of paksoi (about 600 g each)
1 medium onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 ml sweet-hot Asian sauce

Directions

1
Washing goose breasts. Cut the skin with a sharp knife close together in a diamond-shaped pattern. Place the skin side down in a cold roasting pan and roast on the stove for about 10 minutes at medium heat. Turn and fry for another 3 minutes. Season with Chinese spice and fennel. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) covered for about 1 hour.
2
Clean, wash and cut the peppers into pieces. Remove the paksoi leaves from the stalk, wash and drain. Cut white stalk ends into strips, green into large pieces. Peel and finely chop the onion. Heat oil, fry onion in it. Add paprika and fry briefly. Season with salt and pepper. Deglaze with 150 ml water, cook over high heat until the liquid has almost evaporated. Add the paksoi and fry briefly. Add asia sauce and 5 tablespoons of water and bring to the boil briefly. Cut goose breast into slices.
3
Add paprika and fry briefly. Season with salt and pepper. Deglaze with 150 ml water, cook over high heat until the liquid has almost evaporated. Add the paksoi and fry briefly. Add asia sauce and 5 tablespoons of water and bring to the boil briefly. Cut goose breast into slices. Degrease frying stock and add to vegetables. Serve together