Goose Breast with Asian Stir-fried Vegetables and Rice

Preparation of meat and stock:

1. Rinse goose breast with cold water, dry well. Using a filleting knife, cut into the layer of fat down to the meat along the backbone bone. Then first carefully remove the meat from it on one side – along the bone – and then on the other side. This is how you get 2 boneless goose breasts. Then remove all silver skins, bumps and excess fat from these (be a little generous) and keep these sections ready for the brew. Keep the breasts refrigerated until use.
2. For the brew, peel the onion and dice it finely. In a saucepan over medium heat, leave out the separated fat, sweat the onion in it until translucent and sear the cut pieces of meat. When the fat is completely fried, deglaze everything with the stock, mirin and soy sauce, reduce the heat a little and let it simmer until the liquid has reduced by half. Remove the “sizzled” pieces of fat and meat from the stock. If necessary, cut the pieces of meat into small pieces and put them back into the stock. Discard the pieces of fat. Keep the brew ready for use.

Preparation of vegetables:

1. Pour a little boiling water over the mu-err mushrooms and let them swell. Wash the peppers, dry them, remove the seeds, cut lengthways into strips and halve them once. Wash and dry the peppers, cut in half lengthways, core and cut the halves crosswise into strips. Clean the spring onions and cut into pieces. Wash the baby carrots, do not peel them, remove the roots and stalks and cut into thin slices. Peel the ginger, cut into very thin slices and just roughly chop. Peel the garlic, cut into very thin slices and roughly chop. Take the edamame out of the cooler. Cut off the hard stalks of the swollen mushrooms and only cut very large ones into small pieces. Marinate all the vegetables in a large bowl with the peanut oil and keep them ready.

Preparation:

1. Preheat the oven to 160 ° O / bottom heat. Put water, salt and rice in a larger saucepan, bring it to a boil, then turn the heat down 2/3, put a lid on the saucepan and let it simmer until there is no more liquid to be seen and is in the rice ” Steam holes “have formed. Then immediately wrap the closed pot in 1 – 2 kitchen towels and put it to bed. There the rice can continue to swell while the other ingredients are being prepared, you no longer have to pay attention to it and it then has the desired graininess and looseness that it should have. … no matter how long he stays there.
2. Now cut into the fat layer of the goose breasts up to the meat in a diamond shape, lightly salt them all around, place the fat sides in a COLD pan and then heat it up. Let the fat sides fry until they are crispy and have turned a golden brown color. Then turn the parts briefly, fry them a little, stick a meat thermometer in one of the breasts lengthways up to the middle and place both on the wire rack in the oven. Push the tray under the wire rack so that the fat can drain off. If the breasts should still be slightly pink, then the core temperature should be 75 – 80 °. At 90 – 92 ° it would then be cooked through.
3. When the thermometer is about 5 ° below the desired degree of cooking, heat a wok pan or a normal, larger pan with a high rim. When it is hot, add all the vegetables and sweat for 2 minutes, swirling and turning. Then add the meat stock with the paring, mix everything together and let simmer gently for another 2 minutes. Mix the cornstarch in a little water and use it to glaze the vegetables.
4. By now the goose breasts should be ready, the rice in bed has “slept” enough and everything can be arranged and …………….. enjoyed.

Tip for the cup size for rice:

1. It should be a “normal” coffee cup that doesn’t really matter what shape it has or how big it is. It should just not be a coffee pot, or you should take into account when using it that the finished amount of rice will then be enough for more people … ;-)))