Goose Breast with Ginger Red Cabbage

Ingredients

• 700 g goose breast (with bone, 1 goose breast)
• Salt
• Pepper
• 3 sprigs marjoram
• 500 g small red cabbage (0.5 small head)
• 1 onion
• 150 ml Classic Vegetable Broth
• 150 ml sour cherry juice
• 15 g ginger (1 piece)
• 400 ml goose stock (glass)

Instructions

1. 1.

   Rinse the goose breast, pat dry with paper towels and rub in salt and pepper.

2. 2.

   Place the goose breast in a large shallow roasting pan. Wash the marjoram, shake off excess water and add to the pan.

3. 3.

   Cover the pan and place it on the middle rack of the oven set to 150 °C (fan 130 °C, gas: level 1–2). After 30 minutes increase to 175 °C (fan 150 °C, gas: level 2); after another 20 minutes raise to 180 °C (fan 160 °C, gas: level 2–3), remove the lid and roast for about 30 more minutes, basting frequently with pan juices.

4. 4.

   Meanwhile clean half a head of red cabbage, remove the core and cut into thin strips or shave it.

5. 5.

   Peel the onion and dice very finely. Add the onion cubes and cabbage to a wide pot.

6. 6.

   Pour in the vegetable broth and sour cherry juice, bring to a boil. Season with salt and pepper, cover and simmer gently for about 20 minutes.

7. 7.

   Grate the ginger finely on a grater. Mix into the cabbage and cook for another 10 minutes. Keep warm over a turned-off burner.

8. 8.

   Remove the goose breast from the pan and set aside warm. Remove the marjoram. Pour the roasting liquid into a fat separator and discard the settled fat.

9. 9.

   Add the defatted liquid to a pot with the goose stock. Bring to a vigorous boil, stirring occasionally with a whisk, and reduce by about two thirds over 15 minutes. Season with salt and pepper.

10. 10.

    Separate the fillets from the goose breast along the bone with a sharp knife and place on plates. Serve with ginger red cabbage and sauce.