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🍽️ Stuffed Goose Breast with Red Lentils

1336 kcal · 30 min · 4 servings

Ingredients

• 1200 g goose breast (4 goose breasts)
• salt
• pepper (from the mill)
• paprika powder
• crumbled marjoram
• 1 tbsp ghee
• parsley (2 tbsp chopped each)
• tarragon (2 tbsp chopped each)
• 2 tsp chopped rosemary needles
• 2 slices raw ham (finely chopped)
• 4 tbsp grated white bread
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)
• 400 g young leek
• 2 tbsp oil
• 200 g red lentils
• 400 ml vegetable broth
• 1 tbsp white wine vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Mix all filling ingredients in a bowl.
2. 2. Remove the skin and the fat layer underneath from the goose breasts.
3. 3. Make an incision along one long side of the goose breasts so they can be opened like a book.
4. 4. Gently pound the breasts flat to ensure even thickness.
5. 5. Spread the filling evenly over the opened breasts.
6. 6. Roll the breasts up tightly.
7. 7. Secure the roll with wooden skewers to keep it closed.
8. 8. Sear the goose breasts all over in hot clarified butter.
9. 9. Preheat the oven to 160 degrees Celsius.
10. 10. Place the breasts in the oven and bake for about 15 minutes.
11. 11. Remove the breasts from the oven and let them rest under aluminum foil.
12. 12. Wash the leek and remove the tough ends.
13. 13. Cut the leek lengthwise in half.
14. 14. Slice the leek into thin strips.
15. 15. Sauté the leek strips in hot oil while stirring.
16. 16. Add the washed red lentils.
17. 17. Pour the broth over the lentils.
18. 18. Bring the mixture to a boil.
19. 19. Simmer the lentils covered on low heat for about 7 minutes.
20. 20. Check if the lentils are soft but still intact.
21. 21. Season the lentils with vinegar, salt, and pepper.
22. 22. Slice the goose breast.
23. 23. Serve the slices on pre-warmed plates with the lentils.

Nutrition per serving

• kcal: 1336
• Protein: 65 g · Fett/Fat: 106 g · Carbs: 32 g