Whiskey and Cinnamon Marinated Goose Breast

Ingredients

• 1 goose breast (ca. 1 kg)
• 4 thyme sprigs
• 250 ml whisky
• 2 tbsp liquid honey
• 1 tsp cinnamon
• 2 onions
• 2 carrots
• 1 celery stalk (ca. 150 g)
• 1 Parsnip
• 1 tbsp Rapeseed Oil
• Salt
• Pepper (freshly ground)
• 500 ml vegetable broth

Instructions

1. 1.

   Wash and pat dry the goose breast. Wash thyme sprigs, shake off excess water and place in a roasting pot. Add whisky, honey and cinnamon and stir. Place the goose breast skin side down into the pot and marinate for about 12 hours.

2. 2.

   Set the oven to 180°C with upper and lower heat.

3. 3.

   Peel and dice the onions. Clean, wash and cut the root vegetables into pieces.

4. 4.

   Heat oil in a pan and quickly sauté the vegetables. Add them to the roasting pot with the goose breast and season with salt and pepper. Add vegetable broth and bake for about 2 hours.

5. 5.

   Remove the pot, turn the goose breast skin side up and add more liquid if needed. Roast again at 200°C uncovered for about 30 minutes until crisp. Serve the goose as desired with red lentils and sugar beet vegetables.