Goose Breast with Potato Cakes

Ingredients

• 200 g starchy potatoes
• 1 goose breast fillet
• 1 onion
• 1 EL marjoram
• 1 egg yolk
• 2 Spring Onions
• 1 TL flour
• 75 g whipping cream
• 100 ml vegetable broth (from a jar)
• 25 g horseradish (from a jar)
• 2 sprigs fresh marjoram
• salt and pepper

Instructions

1. 1.

   Wash potatoes, cook in salted water for 20 minutes, drain, let steam dry. Salt and pepper the goose breast fillet, place skin side down in an oven‑proof pan, sear for 10 minutes, flip, sear another 2 minutes. Remove 3 EL goose fat and bake the fillet at 200°C for 20 minutes.

2. 2.

   Peel potatoes, press through a masher. Peel onion, finely chop, mix with marjoram and egg yolk into the potato mash, season. With lightly floured hands form six flat cakes. Trim spring onions, cut ends off, slice into thin rings.

3. 3.

   Heat 1 EL goose fat, sauté spring onions, stir in flour, deglaze with broth and cream while stirring, bring to a boil. Stir in horseradish, season with salt and pepper. In a pan heat 2 EL goose fat, fry potato cakes golden‑yellow on each side for 2 minutes. Remove goose breast from oven, let rest briefly, slice diagonally, serve with potato cakes and horseradish sauce, garnish with fresh marjoram.