Goose Breast with Winter Vegetables

Ingredients

• 600 g double goose breast
• Salz
• Pfeffer (ground)
• 2 onions
• 2 carrots
• 200 g celery root
• 1 rosemary sprig
• 500 ml poultry broth
• 100 ml Orange Juice
• 200 g Brussels sprouts
• 100 g white cabbage
• 50 g celery root
• 500 g waxy potatoes
• 2 EL oil
• 250 ml vegetable stock

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the meat, pat dry, season with salt and pepper. Place in a roasting tin and add a little water. Roast in the preheated oven skin side down for about 15 minutes. Reduce temperature to 140°C (285°F) and roast another 40 minutes, basting with liquid occasionally.

2. 2.

   Peel and roughly cube the onions, carrots, and celery root. Add rosemary to the goose and flip it over. Pour in poultry broth and simmer for an additional 30-40 minutes.

3. 3.

   For the vegetables, clean and wash Brussels sprouts. Cut white cabbage into thin strips or slices. Peel celery root and dice small. Peel potatoes and cut into large cubes. Sauté potatoes in oil, then add celery root, cabbage strips, and Brussels sprouts, cooking briefly. Pour in vegetable stock, season with salt and pepper, cover, and steam for about 15 minutes.

4. 4.

   Remove the goose breast. Strain the roasting liquid, de-fat it, and reduce if desired. Season with orange juice, salt, and pepper. Brush the skin of the breast with salted water and crisp under the oven grill. Slice and arrange on top of the winter vegetables.