Stuffed Goose Breast

Ingredients

• 1200 g goose breast (4 goose breasts)
• Salt
• Pepper (freshly ground)
• paprika powder
• grated marjoram
• 1 Tbsp clarified butter
• parsley (2 tbsp chopped)
• tarragon (2 tbsp chopped)
• 2 tsp chopped rosemary needles
• 2 slices raw ham (finely chopped)
• 4 tbsp grated white bread
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• 400 g young leeks
• 2 tbsp oil
• 200 g red lentils
• 400 ml Vegetable broth
• 1 tbsp White Wine Vinegar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Mix all filling ingredients together. Remove skin and fat from goose breasts. Cut the breasts so they stay attached on one side, open them, and lightly pound flat. Spread filling, roll up, and secure with wooden skewers. Brown the goose breasts in hot clarified butter, then finish cooking in a preheated oven at 160°C for another 15 minutes. Remove and rest covered with foil.

2. 2.

   Wash, trim, halve leeks lengthwise, cut into thin strips, and sauté in hot oil while stirring. Add washed red lentils, pour in broth, bring to boil, cover, and simmer gently for about 7 minutes until the lentils are just tender but not falling apart.

3. 3.

   Season lentils with vinegar, salt, and pepper.

4. 4.

   Slice goose breast, plate on warmed plates with lentils.