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🍽️ Crispy Goose Breast with Spicy Red Cabbage

629 kcal · 30 min · 4 servings

Ingredients

• 700 g goose breast (on the bone, 1 goose breast)
• salt
• pepper
• 3 sprigs marjoram
• 500 g small red cabbage (0.5 small red cabbage)
• 1 onion
• 150 ml classic vegetable broth
• 150 ml sour cherry juice
• 15 g ginger (1 piece)
• 400 ml goose stock (jar)

Instructions

1. 1. Rinse the goose breast under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Rub the breast with salt and pepper.
4. 4. Place the goose breast in a large, shallow roasting pan.
5. 5. Wash the marjoram leaves under running water.
6. 6. Shake the herbs dry.
7. 7. Add the marjoram leaves to the roasting pan with the meat.
8. 8. Place the covered roasting pan on the middle rack of the oven.
9. 9. Preheat the oven to 150 degrees Celsius.
10. 10. Set the fan-assisted temperature to 130 degrees Celsius.
11. 11. Set the gas mark to 1 to 2.
12. 12. Roast the goose breast for 30 minutes.
13. 13. Increase the temperature to 175 degrees Celsius.
14. 14. Set the fan-assisted temperature to 150 degrees Celsius.
15. 15. Set the gas mark to 2.
16. 16. Roast the breast for another 20 minutes.
17. 17. Increase the temperature to 180 degrees Celsius.
18. 18. Set the fan-assisted temperature to 160 degrees Celsius.
19. 19. Set the gas mark to 2 to 3.
20. 20. Remove the lid from the roasting pan.
21. 21. Continue roasting the goose breast for about 30 minutes.
22. 22. Take some cooking juices from the pan.
23. 23. Brush the breast with it.
24. 24. Repeat the moistening process several times.
25. 25. Clean half of the red cabbage.
26. 26. Remove the hard core.
27. 27. Cut the cabbage into thin strips.
28. 28. Peel the onion.
29. 29. Dice the onion very finely.
30. 30. Put the onion dice into a wide pot.
31. 31. Add the sliced red cabbage.
32. 32. Pour the vegetable broth into the pot.
33. 33. Pour in the cherry juice.
34. 34. Bring the mixture to a boil.
35. 35. Salt the red cabbage.
36. 36. Pepper the red cabbage.
37. 37. Cover the pot.
38. 38. Cook the cabbage over low heat.
39. 39. Cook the cabbage for about 20 minutes.
40. 40. Peel the ginger.
41. 41. Grate the ginger finely on a grater.
42. 42. Remove the pot from the heat.
43. 43. Mix the ginger into the red cabbage.
44. 44. Let the cabbage cook for another 10 minutes.
45. 45. Place the pot on a turned-off stove burner.
46. 46. Keep the red cabbage warm.
47. 47. Take the goose breast out of the roasting pan.
48. 48. Keep the breast warm.
49. 49. Remove the marjoram leaves from the roasting pan.
50. 50. Pour the cooking juices into a fat separator jug.
51. 51. Let the fat settle.
52. 52. Pour off the separated fat.
53. 53. Put the defatted liquid into a pot.
54. 54. Add the goose stock.
55. 55. Place the pot on high heat.
56. 56. Stir the sauce occasionally with a whisk.
57. 57. Reduce the sauce for about 15 minutes.
58. 58. Reduce the sauce to about one-third of its volume.
59. 59. Season the sauce with salt.
60. 60. Season the sauce with pepper.
61. 61. Loosen the goose breast fillets from the bone with a sharp knife.
62. 62. Place the fillets on plates.
63. 63. Serve the breast with the ginger red cabbage.
64. 64. Serve the breast with the sauce.

Nutrition per serving

• kcal: 629
• Protein: 63 g · Fett/Fat: 32 g · Carbs: 18 g