Goose Breast with Oven Potatoes

Ingredients

• 1 goose breast (ca. 1 kg)
• 800 g potatoes (starchy, boiling type)
• 200 g kale
• 200 ml poultry stock
• 1 shallot (diced)
• 100 ml red wine
• 2 tbsp lingonberry jam
• 4 juniper berries
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the potatoes and cut them in half or quarters depending on size. Place on a baking sheet lined with parchment paper and sprinkle with salt. Drizzle with oil and bake in a preheated oven at 180°C for about 20 minutes, turning several times during cooking.

2. 2.

   Wash the goose breast, pat dry, and score the skin in a diamond pattern. Season with salt and pepper, then brown it in a pan on the skin side over medium heat for about 8 minutes. Flip to the flesh side and cook another 2-3 minutes. Add the potatoes to the oven. Reduce the temperature to 140°C and bake for an additional 20 minutes.

3. 3.

   In the pan drippings (discard excess fat), sauté the shallot. Deglaze with red wine, reduce slightly, then add juniper berries and stock. Reduce to about half. Remove the junipers again and strain through a sieve. Stir in the jam, season with salt and pepper.

4. 4.

   Wash, trim, and roughly chop the kale; cook it in salted water for about 6 minutes until tender.

5. 5.

   Slice the goose breast into four pieces. Arrange on top of the sauce and potatoes. Place the drained kale beside it and serve.