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🍽️ Crispy Roasted Goose Breast with Brussels Sprouts and Potato Dumplings

725 kcal · 30 min · 4 servings

Ingredients

• Goose breast, frozen 500 g
• salt pinch
• olive oil 5 tbsp
• Brussels sprouts, fresh 800 g
• mini dumplings 800 g
• shallots 1 pc.
• red wine, semi-dry 100 ml
• water 400 ml
• roast sauce, powder 3 tbsp
• pepper, black ground pinch
• walnut kernels 3 tbsp
• butter 3 tbsp
• breadcrumbs 2 tbsp
• balsamic vinegar, dark 2 tbsp

Instructions

1. 1. Let the goose breast thaw overnight in the refrigerator.
2. 2. Preheat the oven to 160 degrees Celsius with top and bottom heat.
3. 3. Wash the goose breast and pat it dry with a kitchen towel.
4. 4. Score the skin side in a diamond pattern with a sharp knife.
5. 5. Season the goose breast generously with salt.
6. 6. Heat a pan without fat on high heat.
7. 7. Fry the goose breast for about 5 minutes on the skin side until crispy.
8. 8. Place the breast on a baking sheet lined with baking paper.
9. 9. Cook the goose breast in the oven for approximately 45 minutes.
10. 10. Wash the Brussels sprouts and remove any outer, unsightly leaves if necessary.
11. 11. Trim the stems and halve the sprouts.
12. 12. Toss the Brussels sprouts in a bowl with 2 tablespoons of oil and some salt.
13. 13. Spread the Brussels sprouts on the baking sheet.
14. 14. Roast the Brussels sprouts for about 30 minutes together with the goose.
15. 15. Bring about 4 liters of salted water to a boil in a pot.
16. 16. Cover the pot.
17. 17. Let the dumplings simmer in the bubbling salted water for about 10 minutes.
18. 18. Carefully lift the dumplings out of the water with a slotted spoon.
19. 19. Halve the shallot and peel it.
20. 20. Cut the shallot into strips.
21. 21. Heat 2 tablespoons of oil in a pot over medium heat.
22. 22. Fry the shallot strips for about 2 minutes.
23. 23. Deglaze the shallots with red wine.
24. 24. Top up the liquid with water.
25. 25. Bring the liquid to a boil.
26. 26. Stir in the gravy powder.
27. 27. Let the sauce simmer gently.
28. 28. Season the sauce with salt and pepper.
29. 29. Take the goose breast out of the oven.
30. 30. Wrap the breast in aluminum foil.
31. 31. Let the goose breast rest for about 5 minutes.
32. 32. Heat a pan without fat over medium heat.
33. 33. Roast the walnuts in it for about 2 minutes.
34. 34. Set the walnuts aside.
35. 35. Heat the pan again.
36. 36. Melt the butter.
37. 37. Roast the breadcrumbs with a pinch of salt for about 2 minutes until golden brown.
38. 38. Add the dumplings.
39. 39. Toss the dumplings for approx. 2 minutes so that they are coated with the crumbs.
40. 40. Mix balsamic vinegar, walnuts, and Brussels sprouts in a bowl.
41. 41. Season everything with salt.
42. 42. Slice the goose breast.
43. 43. Plate the roasted goose breast together with the Brussels sprouts and potato dumplings.
44. 44. Serve the sauce on the side.

Nutrition per serving

• kcal: 725
• Protein: 41 g · Fett/Fat: 37 g · Carbs: 58 g