Crispy Goose Breast, Fried on One Side with Rosemary in Forest Mushroom Wine Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg goose breast, fresh
- 300 ml cream
- 1 sprig rosemary
- 2 teaspoons jam (raspberry jam)
- 2 teaspoons mustard
- 1 handful porcini mushrooms, dried
- 1 leek
- 150 g ham, diced
- 0.25 liter ¼ red wine
- salt
Print Recipe
Pin Recipe Instructions
- Carve the goose breast and cut the skin with a sharp knife diagonally 5 - 6 times on each half. Season with pepper, salt and rosemary. Rub the entire breasts with the raspberry jam and then the mustard. Place the goose breast skin side in a hot pan (without fat), fry briefly on all sides, then turn it back on the skin side and fry for about 10 minutes. Finally fry for 2 minutes on the other side. In between pour off the excess fat.
- Soak the boletus in water. Take out the breasts, place them in a baking dish with the skin facing upwards and put them in the tube at approx. 200 degrees with a little water, the red wine and the leek stick cut into rings and diced ham sprinkled over it for 10-15 minutes.
- After 15 minutes, remove the breasts, add the cream and porcini mushrooms to the goose stock, let boil briefly, season with salt and pepper.
- When everything is ready (hopefully at the same time), cut the breast (the skin should now be thin and crispy and not black) into approx. 0.5 cm thick slices and serve with the side dishes and the sauce as desired.
- As a side dish: triplets and red cabbage.
- As a wine recommendation for the dish: 2001er Brunello di Montalcino D.O.C.G.
- Those who like it a little cheaper can also fall back on a 2005 Montepulciano d’Abruzzo.
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