🍽️ Crispy Goose Breast with Oven Potatoes and Kale

Name: Crispy Goose Breast with Oven Potatoes and Kale
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Goose breast (approx. 1 kg); 800 g Potatoes (waxy); 200 g Kale; 200 ml Poultry stock; 1 Shallot (diced); 100 ml Red wine; 2 tbsp Redcurrant jelly; 4 Juniper berries; 4 tbsp Olive oil; Salt; Pepper (from the mill)

1173 kcal · 30 min · 4 servings

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Ingredients

1 Goose breast (approx. 1 kg)
800 g Potatoes (waxy)
200 g Kale
200 ml Poultry stock
1 Shallot (diced)
100 ml Red wine
2 tbsp Redcurrant jelly
4 Juniper berries
4 tbsp Olive oil
Salt
Pepper (from the mill)

Instructions

1. Peel the potatoes.
2. Cut the potatoes into halves or quarters, depending on their size.
3. Place the potato pieces on a baking sheet lined with baking paper.
4. Season the potatoes with salt.
5. Drizzle the potatoes with oil.
6. Preheat the oven to 180 degrees.
7. Bake the potatoes in the preheated oven for about 20 minutes.
8. Turn the potatoes several times during the baking process.
9. Rinse the goose breast under running water.
10. Pat the goose breast dry with kitchen paper.
11. Score a diamond pattern into the skin of the goose breast.
12. Season the goose breast with salt and pepper.
13. Brown the goose breast in a pan over medium heat on the skin side.
14. Cook the skin side for about 8 minutes until golden brown.
15. Turn the goose breast over to the meat side.
16. Cook the meat side for another 2 to 3 minutes.
17. Place the goose breast in the oven with the potatoes.
18. Reduce the oven temperature to 140 degrees.
19. Let the goose breast cook with the potatoes for another 20 minutes.
20. Pour off excess fat from the pan.
21. Sauté the shallots in the remaining pan juices.
22. Deglaze the pan with red wine.
23. Let the liquid reduce.
24. Add juniper berries and meat stock.
25. Reduce the liquid to about half.
26. Remove the juniper berries from the sauce.
27. Strain the sauce through a fine sieve.
28. Stir the jelly into the sauce.
29. Season the sauce with salt and pepper.
30. Wash the kale under running water.
31. Remove the tough stems from the kale.
32. Chop the kale roughly.
33. Boil the kale in salted water for about 6 minutes until tender.
34. Slice the goose breast into four pieces.
35. Arrange the goose breast slices on the sauce and potatoes.
36. Add the drained kale to the dish.
37. Serve the dish.

Nutrition per serving

kcal: 1173
Protein: 48 g · Fett/Fat: 90 g · Carbs: 40 g