Breast geese

Breast geese
Quantity Ingredient
900 g Goose breast
Pepper & Salt
2 Onions
1 Bay leaves
3 tbsp Fresh marjoram
0,125 l Red wine
0,2 l Broth
2 tsp Sauces Binder

Goose breast is classically served with red cabbage and dumplings. Preheat oven to 180° C. Cut the skin of the goose breast several times diagonally. Rub the goose breast with salt and pepper. Heat a roast on the stove without fat. Put the goose breast with the skin down into the hot roaster. Briefly sear the goose breast. Reduce the temperature little by little. Fry the goose breast for 10 minutes until it starts to brown and the fat comes out. Then fry briefly all around. Remove from the roaster. Drain off all but a small amount of fat. Peel and quarter the onions. Fry in the remaining fat. Add a sprig of mugwort, bay leaf and fresh marjoram. Deglaze with red wine. Place the goose breast in the roaster with the skin facing upwards. Without lid on the second rack from below in the oven for 60 minutes. Pour hot broth over the goose breast little by little. Take the roaster out of the oven. Put the goose breast on a grid. Slide baking tray underneath. Leave to rest for 15 minutes in a switched off oven. Pour sauce through a sieve into a pot. Bring to the boil and extend with water, stock or wine as desired. Thicken with dark sauce binder. Red cabbage and dumplings are delicious with it.

Servings: 3, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour and 30 minutes

All data per serving:
1130 kcal
8 g
49 g
96 g

(C)opyright by Marions Kochbuch