John Myers
Contents
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Ingredients
Sauce:
- 25 g Nitrite curing salt
- Pepper from the grinder
- 20 g Dried porcini mushrooms
- 125 ml Water
- 2 Shallots
- 2 tbsp Butter
- 1 tbsp Flour
- 200 ml Cream
- 2 tbsp Sherry
- Pepper, salt, pinch of sugar
Pretzel napkin dumplings:
- 2 Pretzels from the day before
- 125 ml Milk
- 3 easily gehl. Tbsp Parsley smooth, chopped
- 40 g Shallots
- 0,5 tbsp Butter
- 1 Egg size L.
- Pepper salt
- Clarified butter
Instructions
Salting goose breast:
- When preparing, take into account the curing time, it takes 48 hours (so prepare the goose breast 2 days in advance). Wash your breasts cold and dry very well. Spread a large piece of cling film (you have to be able to wrap your breast tightly with it) on the work surface. Place the breast on it and sprinkle it well all around with the curing salt and rub it in lightly. Then wrap tightly with the foil, seal airtight and place in a bowl. This is advisable because liquid escapes during the curing process, which can then run into the bowl. As already mentioned, the duration is 48 hours.
- Then rinse the breast under cold running water and dry well. Preheat the oven to 180 ° convection. Pierce the top of the breast lightly several times, add a little pepper and place on the gridiron and pierce a roast thermometer deeply. Pour into the oven from below on the 2 rails and slide the tray underneath as a drip catcher. While cooking, baste the top with the dripping fat every now and then. The cooking time is initially 30 minutes. When a core temperature of approx. 70 - 74 ° is reached, switch on either the grill function or only top heat to make the skin crispy. This heat is then sufficient to maintain a core temperature of 80 to a maximum of 82 °. If you want to have the goose breast really "through", you have to reach a core temperature of 90 - 92 °.
Napkin dumplings:
- Cut the pretzels into small slices, divide the larger ones again and place in a bowl. Heat the milk, pour over the pieces, mix well with them and let steep for 20 minutes.
- During this, wash, dry and finely chop the parsley. Peel the shallots, cut into small cubes and fry in the butter until light brown. When the pretzel pieces have soaked up the milk, add the egg, parsley and shallots, season with pepper and salt and knead everything with your hands. Then let it steep for another 15-20 minutes.
- Then spread a large piece of cling film on the work surface and put the dumpling mixture on it. Form a thick roll with the help of the foil, twist the sides of the foil tightly together and thus compress the contents. When a stable roll has been created, wrap it - just as tightly - in aluminum foil and twist the sides together tightly. Bring water to the boil in a larger saucepan and place the roll in it. Turn the heat down a little and let the dumplings simmer gently for 20 minutes. It shouldn't stick out of the water.
- When the time is up, take the dumpling out (but be careful, it's hot) and let it cool down on a board. Then remove both foils and wrap it loosely in a new foil and keep it ready for later processing.
Sauce:
- Put the mushrooms in a bowl. Bring the 125 ml water to the boil, pour it over the mushrooms and let them swell. This can take 20-30 minutes. In the meantime, peel the shallots and cut into small cubes. Heat the butter in a pan and sweat the shallots in it until translucent. Sprinkle with the flour and mix well with everything. Then immediately deglaze with the cream, stir and add the swollen mushrooms including the mushroom stock. Mix well, turn the heat down sharply, and let everything simmer gently for 1 - 2 minutes. Finally, season with pepper, salt and sherry to taste.
Completion:
- Cut the napkin dumplings into 1.5 - 2 cm thick slices and fry them in clarified butter on both sides until crispy.
