Stuffed goose breast

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel 1 onion and cut into fine cubes. Wash the marjoram, shake dry and garnish with the exception of a little bit, pluck the leaves from the stalks and chop. Cut the pear into slices from the core and dice. Mix cheese, onion and marjoram. Fold in diced pears

2. 2

   Wash the meat, dab dry and cut a pocket into the goose breasts from the short side lengthwise with a sharp narrow knife. Put the filling into a cloth piping bag and fill goose breasts with it. Plug the opening with wooden skewers. Season with salt and pepper

3. 3

   Heat the oil in a frying pan and fry the meat for approx. 6 minutes, turning. Braise in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 hours

4. 4

   Peel 3 onions. Chop 2 onions coarsely and distribute them immediately around the goose breasts. After about 1 hour, deglaze the frying set with juice. For the vegetables, cut the remaining onion into fine cubes. Chop the tomatoes. Clean and wash the pointed cabbage and cut it from the stalk

5. 5

   Heat the fat in a pot and briefly sauté the onion and tomatoes in it until transparent. Add cabbage, pour on 100 ml water and steam in a closed pot for about 5 minutes. Season to taste with salt and pepper

6. 6

   For the sauce, carefully remove the pomegranate seeds from their skins. Remove goose breasts from the roaster and keep warm. Pour frying stock through a sieve into a pot. Degrease the stock. Stir starch and 3 tbsp. water until smooth. Bring the stock to the boil and thicken with the starch. Season with salt and sugar. Add pomegranate seeds and bring to the boil again. Arrange vegetables, meat and sauce. Garnish with marjoram

7. 7

   Figure 03: Garnish each plate with a pear wedge

Nutrition Facts

KCAL
660 kcal

CARBS
36 g

FATS
44 g

PROTEINS
32 g