Goose Breast with Sides

Ingredients

• 800 g goose breast, deboned
• 1 bundle of mirepoix vegetables
• 1 onion
• salt (pepper)
• 200 ml red wine
• 100 ml poultry broth (from a bottle)
• 2 sprigs thyme
• 1 tsp Cornstarch
• 700 g potatoes
• 100 g flour
• 2 Eggs
• 2 tbsp chopped parsley
• 3 tbsp clarified butter
• 1 small savoy cabbage
• 2 tbsp butter
• salt (pepper)
• 4 small pears
• 200 g shallots
• 200 ml red wine
• 2 tsp sugar
• 70 g sultanas
• 3 tbsp red wine vinegar
• 1 pinch cloves powder

Instructions

1. 1.

   Wash and pat dry the meat. Wash and roughly dice the mirepoix vegetables. Peel and finely chop the onion. Preheat the oven to 200°C. Cook the potatoes with skins on for 20 minutes. Place the goose breast skin-side down in a roasting pan, sear it, then briefly brown all sides in the released fat; remove, season with salt and pepper. In the goose fat roast the onions and mirepoix. Add the meat to the vegetables, pour in wine and poultry broth, add thyme, and bake for about 20 minutes.

2. 2.

   Peel the cooked potatoes and immediately press them through a potato ricer. Knead with flour, egg, parsley, salt, and pepper. Form the dough into a log, roll it out, and cut thick slices with a floured knife. Clean the savoy cabbage, remove the core, slice finely, blanch in sparkling salted water for about 2 minutes, shock in cold water, drain, and sauté in butter. Season with salt and pepper.

3. 3.

   Peel and halve the pears, removing cores. Peel the shallots. Simmer red wine with sugar and cloves powder for 5 minutes; add shallots, pears, and sultanas, then simmer for another 10 minutes. Season with vinegar, salt, and pepper.

4. 4.

   Fry the potato slices in clarified butter on both sides until golden brown.

5. 5.

   Remove the goose breast from the pan, keep warm, strain the sauce through a sieve. Deglaze with a ladle, reduce slightly, and whisk in cornstarch. Slice the goose breast diagonally and serve with sauce, potato slices, savoy cabbage, and red wine pears.