Smoked Goose Breast with Apple Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 ml apple juice
- 2 tablespoon lemon juice
- 1 tablespoon mustard, medium hot
- 1 ½ tablespoon honey
- 250 g apples, diced
- 1 tablespoon thyme and the leaves it
- 50 g walnuts
- 10 g butter
- 10 grams sugar
- 1 frisée salad
- 1 radicchio
- 2 chicory
- 4 tablespoon vinegar (raspberry vinegar)
- 8 tablespoon oil (walnut oil)
- 6 tablespoon water
- 1 bunch parsley, smooth
- 300 g oose breast (or duck breast), smoked, sliced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the apple compote, stir together the apple juice, lemon, mustard and honey, put in a saucepan and bring to the boil. Reduce the liquid to 1/8 l. Add the apple cubes and let simmer for 3 minutes. Salt, pepper and add half of the thyme. To let it cool down.
- Quarter walnuts. Melt the sugar in a pan, froth the butter in it, add the nuts, add the remaining thyme leaves. Salt lightly and let cool.
- Wash and clean salads and pluck them into bite-sized pieces.
- Mix a vinaigrette from vinegar, oil and water and finally mix in the parsley.
- Layer the goose breast and apple compote alternately on plates as a kind of turret, decorate with the walnut brittle next to the salad mixed with the vinaigrette.
- The amount of vinaigrette is very generous, I think 2/3 of the amount is enough.
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