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🍽️ Christmas Goose Breast with Broccoli and Croquettes

2306 kcal · 1065 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• 2 tbsp butter
• 3 egg yolks
• 1 tbsp flour
• pepper
• nutmeg
• oil (for frying)
• 2 goose breasts (approx. 400 g each)
• salt
• pepper (from the mill)
• 150 ml dry white wine
• 200 ml poultry stock
• 1 tsp cornstarch
• 2 tbsp honey
• 1 tsp coriander seeds (coarsely crushed)
• 1 tsp fennel seeds (coarsely crushed)
• 1 tbsp dried parsley
• 500 g broccoli florets
• salt
• 2 tbsp butter
• 2 tbsp sliced almonds
• nutmeg

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are soft.
3. 3. Drain the water.
4. 4. Peel the potatoes.
5. 5. Let the potatoes steam dry.
6. 6. Press the still warm potatoes through a potato ricer.
7. 7. Knead the potatoes immediately with the butter, egg yolks, flour, salt, pepper, and nutmeg to form a dough.
8. 8. Check if the dough holds together well.
9. 9. If the dough is too wet, add more egg yolk.
10. 10. If the dough is too dry, add more flour.
11. 11. Shape short, thumb-thick croquettes from the mixture.
12. 12. Preheat the oven to 120 degrees Celsius with top and bottom heat.
13. 13. Wash the goose breasts.
14. 14. Pat the goose breasts dry.
15. 15. Season the goose breasts with salt and pepper.
16. 16. Place the goose breasts in a pan with the skin side down.
17. 17. Fry the goose breasts slowly for 4 to 5 minutes until golden brown.
18. 18. Turn the goose breasts over.
19. 19. Remove the goose breasts from the pan.
20. 20. Place the goose breasts on a rack.
21. 21. Place a fat collection pan under the rack.
22. 22. Cook the goose breasts in the oven for about 30 minutes until they are pink inside.
23. 23. Pour off the fat from the pan drippings.
24. 24. Deglaze the pan drippings with white wine.
25. 25. Add the stock.
26. 26. Reduce the liquid to about half.
27. 27. Mix the starch with 1 tablespoon of water.
28. 28. Thicken the sauce slightly with the starch-water mixture.
29. 29. Season the sauce with salt and pepper.
30. 30. Heat the oil for the croquettes to 170 degrees Celsius.
31. 31. Test the oil temperature by dipping the handle of a wooden spoon into the fat.
32. 32. Wait until bubbles rise from the wood.
33. 33. Fry the croquettes in batches in the oil.
34. 34. Fry the croquettes for 3 to 4 minutes until golden brown, depending on their size.
35. 35. Wash the broccoli.
36. 36. Blanch the broccoli in salted water for 3 to 4 minutes until al dente.
37. 37. Drain the broccoli.
38. 38. Let the broccoli drain.
39. 39. Heat the butter in a pan.
40. 40. Add the sliced almonds.
41. 41. Toast the sliced almonds until lightly golden brown.
42. 42. Toss the broccoli in the pan.
43. 43. Season the broccoli with salt and nutmeg.
44. 44. Switch the oven to grill mode.
45. 45. Melt the honey.
46. 46. Stir the crushed coriander into the honey.
47. 47. Stir the crushed fennel into the honey.
48. 48. Stir the parsley into the honey.
49. 49. Spread the honey mixture over the skin of the goose breasts.
50. 50. Bake the goose breasts for about 5 minutes until golden brown.
51. 51. Remove the goose breasts from the oven.
52. 52. Let the goose breasts rest briefly.
53. 53. Slice the goose breasts into strips.
54. 54. Plate the goose breast strips with the sauce, croquettes, and broccoli.
55. 55. Serve the dish.

Nutrition per serving

• kcal: 2306
• Protein: 95 g · Fett/Fat: 189 g · Carbs: 54 g