Christmas Goose Breast with Broccoli and Potato Croquettes

Ingredients

• 1 kg starchy potatoes
• Salt
• 2 tbsp butter
• 3 egg yolks
• 1 tbsp flour
• Pepper
• nutmeg
• oil (for frying)
• 2 goose breasts (about 400 g each)
• Salt
• ground pepper
• 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 almond slivers
• nutmeg

Instructions

1. 1.

   Wash the potatoes for the croquettes and steam them until soft, about 30 minutes. Drain, peel, and let them cool slightly. While still warm, press through a potato masher and immediately mix in butter, egg yolks, flour, salt, pepper, and nutmeg. The dough should hold together well; if it feels too wet or dry, add more egg yolk or flour.

2. 2.

   Shape the dough into short, thumb‑thick croquettes.

3. 3.

   Preheat the oven to 120°C (250°F) with both top and bottom heating.

4. 4.

   Wash and pat dry the goose breasts, season with salt and pepper, and sear skin side down in a pan for 4–5 minutes until golden brown. Flip, remove from the pan, and place on a rack over a fat pan in the oven; roast about 30 minutes until pink inside. Drain the fat from the pan. Deglaze with white wine and stock, reduce to half, then thicken slightly with cornstarch mixed in one tablespoon of water. Season with salt and pepper.

5. 5.

   Heat oil for frying croquettes to 170°C (340°F) or until bubbles appear on a wooden spoon handle dipped into it. Fry the croquettes in batches, 3–4 minutes each, until golden brown.

6. 6.

   Blanch broccoli florets in salted water for 3–4 minutes until firm‑crisp. Drain and set aside. Heat butter with almond slivers, lightly toast until golden, then toss in the broccoli. Season with salt and nutmeg.

7. 7.

   Set the oven to grill mode. Melt honey, stir in crushed coriander, fennel, and parsley, and brush over the goose skin. Grill for about 5 minutes until golden brown, then remove from the oven. Let rest briefly before slicing into strips. Plate the slices with sauce, croquettes, and broccoli and serve.