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🍽️ Crispy Goose Breast with Braised Winter Vegetables

802 kcal · 30 min · 4 servings

Ingredients

• 600 g double goose breast
• salt
• pepper (from the mill)
• 2 onions
• 2 carrots
• 200 g celeriac
• 1 sprig rosemary
• 500 ml poultry broth
• 100 ml orange juice
• 200 g Brussels sprouts
• 100 g white cabbage
• 50 g celeriac
• 500 g waxy potatoes
• 2 tbsp oil
• 250 ml vegetable stock

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the goose breast and pat it dry with a kitchen towel.
3. 3. Season the meat generously with salt and pepper.
4. 4. Place the breast in a roasting pan and add a little water.
5. 5. Roast the goose breast in the preheated oven for 15 minutes with the skin side facing down.
6. 6. Reduce the oven temperature to 140 degrees Celsius.
7. 7. Roast the meat for another 40 minutes, basting it regularly with the pan juices.
8. 8. Peel the onions, carrots, and celery and chop them into coarse cubes.
9. 9. Add the vegetables along with the rosemary to the goose.
10. 10. Turn the goose breast over so that the skin side is facing up.
11. 11. Pour in the poultry broth and let everything simmer for another 30 to 40 minutes.
12. 12. Clean the Brussels sprouts and wash them thoroughly.
13. 13. Cut the white cabbage into thin strips.
14. 14. Peel the celery and cut it into small cubes.
15. 15. Peel the potatoes and cut them into coarse cubes.
16. 16. Fry the potato cubes in oil.
17. 17. Add the celery, cabbage strips, and Brussels sprouts and fry them briefly together.
18. 18. Pour in the vegetable stock and season with salt and pepper.
19. 19. Braise the vegetables covered for about 15 minutes.
20. 20. Remove the goose breast from the oven.
21. 21. Strain the pan juices through a sieve and remove the fat.
22. 22. Reduce the sauce slightly if necessary and adjust the seasoning with orange juice, salt, and pepper.
23. 23. Brush the skin of the breast with salted water.
24. 24. Roast the skin until crispy under the oven grill.
25. 25. Slice the breast.
26. 26. Arrange the goose breast slices on top of the winter vegetables.

Nutrition per serving

• kcal: 802
• Protein: 38 g · Fett/Fat: 58 g · Carbs: 31 g