Smoked Goose Breast in Wok with Lentil Salad

Ingredients

• 2 goose breast fillets (about 150 g each, with skin)
• Salt
• Pepper (freshly ground)
• smoking wood chips (specialty shop)
• 1 tsp juniper berries
• 0.5 tsp Fennel seeds
• 0.5 tsp allspice pods
• 2 shallots
• 1 Garlic clove
• 350 g lentils (e.g., Puylins or Pantelleria lentils)
• 1 tbsp Olive Oil
• 700 ml vegetable broth
• 1 bay leaf
• 1 untreated orange
• Salt
• Pepper (freshly ground)
• 4 thyme sprigs
• 1 tbsp fresh tarragon
• 2 tbsp lemon juice
• 5 tbsp walnut oil

Instructions

1. 1.

   Wash the goose breast fillets, pat dry and rub with salt and pepper. Line a wok with aluminum foil, spread about 2 cm of smoking wood chips mixed with the spices on the wok base, and hang the wok's sieve insert. Cover the grill grate with foil and poke holes regularly with a fork. Place the meat on the foil-lined grate, close the lid, and heat the stove to medium until smoke forms. Smoke the meat for about 30 minutes, then turn off and let rest for 10 minutes.

2. 2.

   For the lentil salad peel and finely chop the shallots and garlic. Rinse the lentils in a sieve and drain. Heat olive oil in a pot and sauté the shallots with garlic until translucent. Add the lentils and stir briefly. Pour in vegetable broth, add the bay leaf, and simmer for about 30 minutes. Wash the orange hot and use a zester to cut a few zest strips from the peel. Separate the orange into segments with a sharp knife. Salt and pepper the lentils at the end of cooking. Rinse thyme sprigs and strip leaves. Wash tarragon and roughly chop. Remove bay leaf from lentils. Mix lentils with lemon juice, orange segments, zest, herbs, and walnut oil; season to taste. Slice goose breast into rounds and arrange on a plate with the lentil salad.