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Goose Breast in Red Wine and Orange Sauce with Port Wine Shallots, Bread, Mushroom Tart and Red Cabbage

5 from 7 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 96 kcal

Ingredients
 

Goose breast

  • 4 Pc Goose breast fillet
  • Salt
  • Pepper
  • Rosemary fresh

Port shallots

  • 600 g Shallots
  • 200 ml Port red
  • 400 ml Red wine
  • 60 g Sugar
  • 4 Pc. Cloves
  • 0,5 Pc Cinnamon sticks
  • 2 Branches Thyme
  • 2 Branches Rosemary
  • Balsamic vinegar

Bread mushroom tart

  • 6 Pc Rolls from the day before
  • 50 g Bacon cubes
  • 1 Onion
  • 125 g Boletus
  • 4 Eggs
  • 50 ml Cream
  • 50 ml Milk
  • 2 tbsp Flour
  • 1 tbsp Finely chopped parsley
  • Salt
  • Pepper from the grinder
  • Freshly grated nutmeg

Red cabbage

  • 1 Pkg Red cabbage
  • 1 Onion
  • Red wine
  • Vinegar
  • Lard

sauce

  • 1 Orange - juice
  • 1 Pc Fresh ginger
  • 150 ml Red wine
  • 70 ml Port wine
  • 1 Shallot
  • Balsamic vinegar
  • 1 tbsp Ice cold butter

Instructions
 

  • Chop the onion and sweat it in a little butter, add the bacon and chopped mushrooms and roast with the diced breadcrumbs, parsley, salt, pepper and nutmeg, mix in the flour. Whisk the eggs with milk and cream and mix in. Mix everything well, line a loaf pan with aluminum foil, brush with butter and dust with a little flour. Pour in the breadcrumbs, cover well with aluminum foil and cook in the oven with a bowl of water at 150 ° C for about 50 minutes. Let cool and bake in butter, cut into slices, before serving.
  • For the port shallots, let the sugar caramelize. When it is nice and golden brown, deglaze with the port wine and let it boil briefly until the caramel block has dissolved. Add all ingredients except for the balsamic vinegar and simmer for about an hour. Stir again and again. At the end there is still liquid, then season with the balsamic vinegar, simmer briefly and serve.
  • Thaw red cabbage, roast the finely chopped onion in a little lard until translucent and mix with the red cabbage and season with red wine and vinegar.
  • Wash and dab the goose breast and cut into the skin in a diamond shape (do not damage the meat). Rub with pepper. Place with the skin side in a COLD pan and slowly fry until the skin is crispy and golden brown (as soon as some fat has escaped, add the rosemary twig) and the excess fat is fried out (approx. 8 min), then briefly on the other side Sauté and place the brisket in an ovenproof dish, season with salt and stick the roasting thermometer in the thickest part of the breast. Fry in the preheated oven at 150 ° C for about half an hour (until the core temperature is 75 ° C).
  • In the meantime, pour the excess fat out of the pan (catch it - goose fat is delicious) and roast the finely chopped shallot and the piece of ginger and deglaze with orange juice, red wine and port wine. Let simmer well .... Just before serving, fish out the ginger and rosemary and process the saucerl with the hand blender. Season to taste with salt and balsamic vinegar and stir in the ice-cold piece of butter to thicken. Now don't cook anymore .... Fish the breast out of the pipe and serve in slices

Nutrition

Serving: 100gCalories: 96kcalCarbohydrates: 9.3gProtein: 1.5gFat: 2.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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