John Myers
Contents
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Ingredients
- 850 g Goose breast on the bone
- 2 Quartered onions
- 1 Apple
- Mugwort
- Ground pepper white
- Salt
- Poultry stock from the jar
Instructions
- Preheat the oven to 160 degrees top and bottom heat. Wash the goose breast and pat it off well with a kitchen towel. Then rub the breast generously with salt and pepper and sprinkle some mugwort on it. Now you put the goose breast (skin up) in the mold. The onions are now quartered, the apples diced and placed in the pan next to the goose breast. Now you fill the form with water, so much that the breast remains free of water.
- Then put the mold in the oven for 1 1/2 hours and pour the brew from the mold over the goose breast over and over again. After the time you take the mold out of the oven, let it cool down and put it in the fridge overnight.
- The next day, preheat the oven to 160 degrees top and bottom heat again. Now you skim off the goose fat and put the mold in the oven for a total of 1 hour. Let the breast cook for about half an hour at 160 degrees top and bottom heat and pour the stock over and over again. The last half an hour is then put on hot air so that the skin is nice and brown and crispy. After an hour the goose breast is done and you loosen the bone and add some poultry stock and water to the stock. You now cut the breast into slices and serve it. Potato dumplings and red cabbage taste best with it! Enjoy your meal! 😉
