Smoked goose breast with apple compote

Ingredients for 6 servings:

• 200 ml apple juice
• 2 tbsp lemon juice
• 1 tbsp mustard, medium hot
• 1 ½ tbsp honey
• 250 g apples, diced
• 1 tbsp thyme leaves
• 50 g walnuts
• 10 g butter
• 10 g sugar
• 1 frisée lettuce
• 1 radicchio
• 2 chicory
• 4 tbsp raspberry vinegar
• 8 tbsp walnut oil
• 6 tbsp water
• 1 bunch parsley, flat
• 300 g smoked goose or duck breast, sliced
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Christmas starter

For the apple compote, combine the apple juice, lemon, mustard, and honey, pour into a saucepan, and bring to a boil. Reduce the liquid to 1/8 liter. Add the diced apple and simmer gently for 3 minutes. Season with salt and pepper, and add half of the thyme. Let cool. Quarter the walnuts. Melt the sugar in a pan, froth the butter, add the nuts, and add the remaining thyme leaves. Lightly season with salt and let cool. Wash and trim the lettuce, then tear it into bite-sized pieces. Mix a vinaigrette from vinegar, oil, and water, and finally stir in the parsley. Alternate the goose breast and apple compote on plates in a kind of tower, then arrange them decoratively next to the lettuce mixed with the vinaigrette and walnut brittle. The vinaigrette is very generous; I think 2/3 of the quantity is sufficient.