🍽️ Crispy Goose Breast with Fresh Orange Sauce

Name: Crispy Goose Breast with Fresh Orange Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: Goose breast, frozen 600 g; Onions, yellow 1 pc.; Salt pinch; Tomato paste 1 tbsp; Oil 3 tbsp; Vegetable broth 500 ml; Red wine, dry 200 ml; Orange juice 200 ml; Bay leaves, dried pinch; Oranges 2 pc.; Cornstarch 2 tbsp; Pepper, black ground pinch; Sugar pinch

584 kcal · 30 min · 4 servings

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Ingredients

Goose breast, frozen 600 g
Onions, yellow 1 pc.
Salt pinch
Tomato paste 1 tbsp
Oil 3 tbsp
Vegetable broth 500 ml
Red wine, dry 200 ml
Orange juice 200 ml
Bay leaves, dried pinch
Oranges 2 pc.
Cornstarch 2 tbsp
Pepper, black ground pinch
Sugar pinch

Instructions

1. Let the goose breasts thaw overnight in the refrigerator.
2. Halve an onion and peel it.
3. Rinse the goose breasts and pat them dry with a kitchen towel.
4. Season the breasts generously with salt.
5. Place the breasts skin-side up in the shallow steam cooking insert.
6. Put the halved onion into the mixing container.
7. Chop the onion for 4 seconds on speed 8.
8. Scrape down the onion pieces with a spatula.
9. Add tomato paste and oil.
10. Fry the mixture for 4 minutes on the sauté setting.
11. Add vegetable broth, red wine, orange juice, bay leaves, and one teaspoon of salt.
12. Place the steam cooking insert on top and close the lid.
13. Steam the dish for 45 minutes on the steam cooking setting.
14. Peel the oranges all around with a sharp knife until the white pith is removed.
15. Cut out the fruit segments from the membranes using V-shaped cuts.
16. Wrap the goose breasts in aluminum foil after the cooking time is finished.
17. Let the breasts rest in the foil.
18. Mix cornstarch with a little water in a small bowl.
19. Strain the remaining liquid in the mixing container to 400 milliliters.
20. Bring the liquid to a boil for 5 minutes on speed 2 at 100 degrees Celsius.
21. Pour the starch-water mixture through the lid opening while stirring.
22. Wait until the sauce has thickened.
23. Fold the orange segments into the sauce.
24. Season the sauce with salt and pepper to taste.
25. Heat one tablespoon of oil in a frying pan on high heat.
26. Fry the goose breasts for about 5 minutes until crispy on the skin side.
27. Finally, season the orange sauce with salt, pepper, and sugar to taste.
28. Serve the goose breast with the orange sauce.

Nutrition per serving

kcal: 584
Protein: 43 g · Fett/Fat: 28 g · Carbs: 38 g