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Goose Breast with Orange Sauce
Ingredients
| 1 | goose breast, with bones, approximately 750g |
| salt and freshly ground black pepper, to taste | |
| 3 medium | apples |
| 2 tsp | butter or margarine |
| 200 ml | orange juice |
| 1 tsp | orange marmalade |
| 1 tsp | honey |
| 2 cl | orange liqueur |
| 1 pinch(es) | cayenne pepper |
| 1 pinch(es) | cinnamon |
| To garnish: | |
| 1/2 | orange, untreated, zested |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: 464 kcal
Preheat the oven to 180°C.
Pat the goose breast dry and carefully carve the skin crosswise with a sharp knife. Lightly season with salt and pepper on the flesh-side. The skin-side sprinkle with a little salt. Pour in a roasting tin one cup of water and place the goose breast skin-side up into the tin.
Transfer the tin on the lower rack of the oven and roast for approximately 75 minutes. Brush in between with the liquid out of the tin.
Core and slice the apples into quarters, then dice into ˝ cm thick wedges. Heat butter or margarine in a pan and sauté the apples gently, turning occasionally.
Meanwhile mix 1-2 tablespoons of orange juice with the marmalade, honey, liqueur, cayenne pepper and cinnamon.
Remove the roasting tin from the oven and carefully skim off the fat from the gravy. Replace the tin in the oven and brush the goose breasts in the last 10 minutes with the orange-honey-mixture.
After 75 minutes take the breast out of the oven, wrap it into kitchen foil and allow to set for some minutes.
Skim off any remaining fat from the gravy. Cut the meat from the bones with a sharp knife and pour the leaking liquid into the pan with the gravy. Add the remained orange juice, bring to a boil and allow slightly to thicken. Season to taste.
Cut the goose breast in neat slices and serve with the apple wedges and the gravy. Sprinkle with orange zest.
Goes well with dumplings and red cabbage.
Pat the goose breast dry and carefully carve the skin crosswise with a sharp knife. Lightly season with salt and pepper on the flesh-side. The skin-side sprinkle with a little salt. Pour in a roasting tin one cup of water and place the goose breast skin-side up into the tin.
Transfer the tin on the lower rack of the oven and roast for approximately 75 minutes. Brush in between with the liquid out of the tin.
Core and slice the apples into quarters, then dice into ˝ cm thick wedges. Heat butter or margarine in a pan and sauté the apples gently, turning occasionally.
Meanwhile mix 1-2 tablespoons of orange juice with the marmalade, honey, liqueur, cayenne pepper and cinnamon.
Remove the roasting tin from the oven and carefully skim off the fat from the gravy. Replace the tin in the oven and brush the goose breasts in the last 10 minutes with the orange-honey-mixture.
After 75 minutes take the breast out of the oven, wrap it into kitchen foil and allow to set for some minutes.
Skim off any remaining fat from the gravy. Cut the meat from the bones with a sharp knife and pour the leaking liquid into the pan with the gravy. Add the remained orange juice, bring to a boil and allow slightly to thicken. Season to taste.
Cut the goose breast in neat slices and serve with the apple wedges and the gravy. Sprinkle with orange zest.
Goes well with dumplings and red cabbage.
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