John Myers
Goose Breast with Spice Crust
The perfect goose breast with spice crust recipe with a picture and simple step-by-step instructions.
- 3 Onions
- 2 Carrots
- 1 Apple
- 1 Cinnamon stick
- 5 Cloves
- 100 ml Apple juice
- 1 Goose breast with skin and bones, approx. 1.2 kg
- Salt, pepper from the mill
- 1 tsp Cinnamon powder
- 1 pinch Clove powder
- 5 tbsp Maple syrup
- 400 ml Poultry stock
- 3 Branches Marjoram, chopped
For the Brussels sprouts:
- 750 tg Brussels sprouts
- Salt water
- 1 small Onion
- 1 tbsp Butter
- 2 tsp, deleted Vegetable broth powder
- Preheat the oven to 175 ° C (hot air: 150 – 160 ° C).
- Peel and roughly chop the onion. Peel the carrots and cut into pieces. Wash the apple, cut out the core and cut into cubes.
- Put the prepared vegetables with apple juice, 150 ml poultry or goose stock, cinnamon stick and cloves in the drip pan of the oven. Wash the goose breast, pat dry and season with salt and pepper. Put on the middle rack in the preheated oven and fry for approx. 90 minutes.
- In the meantime, clean and wash the Brussels sprouts, cut them crosswise and cook in salted water for about 10-12 minutes. Drain and drain. Finely dice a small onion. Melt the butter in a saucepan, add Brussels sprouts and onions, season with vegetable stock powder and toss. Put aside.
- Halfway through the cooking time, heat the oven to 200 ° C, add a little water if necessary. Mix the cinnamon powder, a pinch of clove powder and maple syrup and brush the goose with it shortly before the end of the cooking time. Remove. Release the goose and strain the stock, boil the roast set with a little poultry or goose stock and add to the stock. Degrease the sauce and let it boil down for about 10 minutes. Mix the cornstarch with a little water and use it to thicken the sauce. Season with salt, pepper and marjoram.
- Potato dumplings filled with croutons taste great as a side dish.
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