John Myers
Goose Breast with Chestnut Speculoos and Marzipan Filling
The perfect goose breast with chestnut speculoos and marzipan filling recipe with a picture and simple step-by-step instructions.
- 1 kg Goose breast
- 300 ml Mulled wine
- 1 piece Cinnamon, star anise, allspice
- 5 piece Speculoos biscuits
- 200 g Pre-Cooked chestnuts
- 40 g Marzipan
- 1 branch Rosemary fresh
- Salt, pepper, sugar
- 2 piece Carrots
- 1 Stick of leek
- 500 ml Goose stock or poultry stock)
- Water
- 100 ml Oil
- 1 piece Onion
- 1 Garlic clove crushed
- 300 ml Red wine
- Clean the goose breast the day before, pat dry, add salt and pepper. Put a sprig of rosemary, cinnamon, star anise, allspice, a little oil, salt, pepper, 1 crushed clove of garlic (mix everything together and season) in the marinade of mulled wine overnight.
- The next day, grind the speculoos very finely (rolling pin or mixer), cut the marzipan and 100g of chestnuts very small. Mix this together with a little salt and a tablespoon of melted butter.
- Now prepare one pocket for the filling under the skin of the goose breast. This works best if you scratch something and then slowly loosen the skin with a wooden spoon handle, but be careful, because the skin should still be firm on the sides so that the whole thing holds, so to speak only the space in between. The filling is then filled in and pressed down well and the skin at the front may be sewn or clipped shut
- Now fry the goose breast and the coarsely chopped soup vegetables, onion, diced apple and the rest of the chestnuts on both sides in a pan or saucepan (do not put them away). Then put everything together in a roasting pan (with a lid), add about 500ml stock and 100ml red wine and, if necessary, some water and roast in the oven at about 220 degrees.
- After about 2 hours in the oven, baste it more often and place the goose breast with the skin side up, after 3 hours remove the lid completely and fry everything until crispy, brush with a little honey mixed with clementine juice or salt water. In the meantime, put the pan from the roasting on the stove and add the rest of the red wine, now pour the vegetables from the roasting pan, the meat juice and the stock from the roasting pan into the pan and simmer with the wine, season everything, possibly also a little cream and 1 drop of sugar colourant so that the sauce gets a nice dark color can be thickened with a little starch if necessary. Then take the goose breast out of the oven, remove the bone and serve.
- There are also Brussels sprouts and potato dumplings. Cook the Brussels sprouts in salted water, but not too soft. Then pour off and melt some butter in the pot and add the cabbage. Sweat all around and some sour cream, dill
- ½ (approx. 1kg) of the raw potatoes, finely grate, cook the other half with the skin and peel afterwards and press through a press. Mix everything together with some warm milk, season with salt and a touch of nutmeg. If the mixture is a little too thin, add a little flour or semolina. I like to add some fresh flat-leaf parsley to the dough and add two cubes of toast roasted with butter inside. Then form round dumplings and put them in boiling water in a large saucepan, when you come to the surface they are good.
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