Home-smoked goose breast with baked pumpkin

Name: Home-smoked goose breast with baked pumpkin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Goose breast with skin and bone (approx. 1 kg); 7-10 Tbsp salt, pepper; 100 g Grains of rice; 30 g dried lavender (from the tea shop); 4 TABLESPOONS Grenadine syrup; 100 g dried cranberries; 7 TABLESPOONS fruit vinegar (e.g. cranberry vinegar); 6 TABLESPOONS Olive oil; 1/2 Hokkaido Pumpkin; 1 TABLESPOON liquid honey; 200 g Lamb's lettuce; 1 collar Spring onions; 100 g Mushrooms; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Goose breast with skin and bone (approx. 1 kg)
7-10 Tbsp salt, pepper
100 g Grains of rice
30 g dried lavender (from the tea shop)
4 TABLESPOONS Grenadine syrup
100 g dried cranberries
7 TABLESPOONS fruit vinegar (e.g. cranberry vinegar)
6 TABLESPOONS Olive oil
1/2 Hokkaido Pumpkin
1 TABLESPOON liquid honey
200 g Lamb's lettuce
1 collar Spring onions
100 g Mushrooms
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Remove goose breast fillets from the bone, wash and dab dry. Cut the skin side crosswise. Season with salt and pepper. Place in a cold pan with the skin side down. Fry over medium heat for 8-10 minutes until golden brown.
2
Turn and continue cooking for about 1 minute. Pull the pan off the heat.
3
Meanwhile mix raw rice grains and lavender. Cover the bottom of a roaster with sieve insert with aluminium foil twice. Pour the rice mixture on top. Insert the sieve insert. Close the roaster with the lid. Heat over high heat for about 5 minutes.
4
Open the lid as briefly as possible and quickly place the goose breasts on the sieve with the skin facing upwards. Close the roaster immediately. Cook at high heat for 3-4 minutes. Remove from heat. Leave to simmer covered for about 5 minutes.
5
Remove the breast fillets. Let it cool.
6
Preheat oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: see manufacturer). For the vinaigrette, heat syrup in a small pot. Simmer the cranberries for about 2 minutes. Deglaze with 5 tbsp vinegar.
7
Remove from heat and fold in 4 tablespoons of oil. Season to taste with salt and pepper and let cool. Wash the pumpkin and remove the seeds. Cut the pumpkin with skin into thin slices. Mix in a bowl with 2 tablespoons of oil, 2 tablespoons of vinegar and honey.
8
Season with salt and pepper. Spread on a baking tray lined with baking paper. Bake in a hot oven for about 15 minutes.
9
Clean, wash and dry lamb's lettuce. Clean, wash and cut spring onions into rings. Clean mushrooms, wash if necessary, dab dry and cut into slices. Mix with salad and onions.
10
Take the pumpkin out of the oven. Cut goose breast into slices. Serve with pumpkin and salad. Sprinkle with cranberry vinaigrette.