Summary

Ingredients

• 20 slices goose breast, smoked
• leek
• some parsley, (root) and celery tuber
• Carrot
• 2 tablespoon vinegar, (raspberry vinegar)
• 1 tablespoon sherry
• 1 tablespoon orange juice
• salt and pepper
• olive oil

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Instructions

1. Peel and dice the vegetables. 30 or 40 g of each variety.
2. Clean and chop the leek.
3. Mix a fluffy vinaigrette with the remaining ingredients.
4. When serving, place 5 slices of goose breast on each plate. Add the vinaigrette about 10 minutes before you eat.
5. Also works with smoked duck breast.