Spaghetti Saint Martin

Ingredients for 4 servings:

• 2 pieces of goose breast, 300 grams each
• salt and pepper
• 250 g goose liver(s)
• 2 bell peppers (1 red 1 yellow)
• 2 cloves garlic
• 80 g shallot(s)
• 2 sprigs rosemary, small
• 2 sprigs of sage
• 2 sprigs marjoram
• 250 ml goose stock
• 2 tbsp dry sherry
• 200 ml whipped cream
• 500 g pasta (spaghetti)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat the oven to 200 degrees Celsius. Remove the skin from the goose breasts, cut into thin strips, and roast in a hot pan until golden brown. Remove with a slotted spoon, drain on kitchen paper, and set aside. Season the breast meat with salt and pepper and fry in the hot goose fat in the pan for 3 minutes on each side. Then continue cooking uncovered in the oven on the second shelf from the bottom for 10 minutes. Remove the meat, wrap in aluminum foil, and let rest for 15 minutes, then cut into ½ cm cubes. Rinse the liver in cold water, pat dry, clean, and cut into 1 cm cubes. Quarter the bell peppers, remove the seeds, and blanch in boiling salted water for 5-6 minutes, then rinse, skin, and very finely dice. Peel and chop the garlic, peel and finely dice the shallots, and pluck the herbs from the stems and finely chop. Briefly fry the liver in half of the goose fat in a pan, then remove with a slotted spoon and set aside. Briefly fry the meat cubes in the hot frying fat, turning occasionally, then remove. Sauté the garlic and shallots in the frying fat. Deglaze with the stock and reduce by half. Add the sherry, cream, and herbs and simmer until creamy. Season with salt and pepper. Add the meat, liver, and diced bell peppers and warm them in the sauce. Bring salted water to a boil, cook the spaghetti according to the package instructions, drain, and set aside. Mix the spaghetti with the hot meat sauce in a preheated bowl, sprinkle with the toasted skin strips, and serve immediately.