Preparing the filling
Preheat the oven to 180 ° circulating air. Crumble the gingerbread, wash the apple and roughly tear it to the gingerbread. Beat the egg and add it to the mixture together with the raisins. Season the filling with salt, pepper and chili powder and stir until it's smooth adding the port. If you don't have any port, use red wine or blackcurrant juice instead.
Geese breast with gingerbread filling
800g
geese breast
30g
apples
60g
unglazed gingerbread
10g
raisins
1
egg
1 tablespoon of
port
4cl
orange juice
2cl
lemon juice
1 coffeespoon
of salt
2 pinches
of pepper
1 pinch
of chili powder
250ml
vegetable broth oder Wasser
125ml
red wine
100g
1 serving
energy
901 kJ
6348 kJ
215 kcal
1515 kcal
fat
17 g
120 g
saturated_fat
4.7 g
33 g
carbs
3.6 g
25 g
sugars
2.5 g
18 g
protein
10 g
75 g
salt
0.3 g
2.4 g
Geese breast with gingerbread filling
description & times
The roasted goose breast surprises with a filling made of gingerbread and apple underneath it's skin. It is fried in red wine and orange juice. The breast remains tender and juicy because of the filling wchich also provides a special taste.
Stuffing
Rinse the goose breast under running water, pat dry with kitchen paper, add salt and pepper and carefully run your fingers under the skin. You need to set up a pocket over the breastbone, but don't peel off the skin at the edges. Put the filling in there and fix it with a toothpick.
Roasting the breast
Put the goose breast in a frying pan. Pour soup and red wine over it and roast it in the oven. Douse the goose with gravy again and again using a ladle. Remove the breast from the tube at the end of the roasting time and remove it from it's bone. Season the gravy with orange and lemon juice.
Geese breast with gingerbread filling
Slice the breast with gingerbread filling and serve it on hot plates napped in it's gravy. It goes well with dumplings or croquettes.
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