Kho Goose Breast nrog Mushroom Cream Sauce thiab Pretzel Napkin Dumplings

Salting goose mis:

1. Thaum npaj, coj mus rau hauv tus account lub sij hawm kho, nws yuav siv sij hawm 48 teev (yog li npaj goose mis 2 hnub ua ntej). Ntxuav koj ob lub mis txias thiab qhuav zoo heev. Tshaj tawm ib daim ntawv loj ntawm cling zaj duab xis (koj yuav tsum tau qhwv koj lub mis kom nruj nrog nws) ntawm qhov chaw ua haujlwm. Muab lub mis tso rau ntawm nws thiab nphoo nws zoo thoob plaws nrog cov ntsev kho thiab rub nws maj mam. Tom qab ntawd qhwv nruj nreem nrog ntawv ci, kaw airtight thiab tso rau hauv ib lub tais. Qhov no yog qhov pom zoo vim tias cov kua dej tawm thaum lub sijhawm kho, uas tuaj yeem khiav mus rau hauv lub tais. Raws li twb tau hais lawm, lub sijhawm yog 48 teev.
2. Then rinse the breast under cold running water and dry well. Preheat the oven to 180 ° convection. Pierce the top of the breast lightly several times, add a little pepper and place on the gridiron and pierce a roast thermometer deeply. Pour into the oven from below on the 2 rails and slide the tray underneath as a drip catcher. While cooking, baste the top with the dripping fat every now and then. The cooking time is initially 30 minutes. When a core temperature of approx. 70 – 74 ° is reached, switch on either the grill function or only top heat to make the skin crispy. This heat is then sufficient to maintain a core temperature of 80 to a maximum of 82 °. If you want to have the goose breast really “through”, you have to reach a core temperature of 90 – 92 °.

Napkin dumplings:

1. Txiav cov pretzels rau hauv me me slices, faib cov loj dua thiab tso rau hauv ib lub tais. Tshav kub cov mis nyuj, ncuav tshaj lub pieces, sib tov zoo nrog lawv thiab cia nyob rau 20 feeb.
2. Thaum lub sij hawm no, ntxuav, qhuav thiab finely chop lub parsley. Tev lub shallots, txiav mus rau hauv me me cubes thiab Fry nyob rau hauv butter kom txog thaum lub teeb xim av. Thaum lub pretzel pieces tau soaked li mis nyuj, ntxiv qe, parsley thiab shallots, caij nrog kua txob thiab ntsev thiab knead txhua yam nrog koj txhais tes. Tom qab ntawd cia nws txias rau lwm 15-20 feeb.
3. Then spread a large piece of cling film on the work surface and put the dumpling mixture on it. Form a thick roll with the help of the foil, twist the sides of the foil tightly together and thus compress the contents. When a stable roll has been created, wrap it – just as tightly – in aluminum foil and twist the sides together tightly. Bring water to the boil in a larger saucepan and place the roll in it. Turn the heat down a little and let the dumplings simmer gently for 20 minutes. It shouldn’t stick out of the water.
4. When the time is up, take the dumpling out (but be careful, it’s hot) and let it cool down on a board. Then remove both foils and wrap it loosely in a new foil and keep it ready for later processing.

Ntses:

1. Put the mushrooms in a bowl. Bring the 125 ml water to the boil, pour it over the mushrooms and let them swell. This can take 20-30 minutes. In the meantime, peel the shallots and cut into small cubes. Heat the butter in a pan and sweat the shallots in it until translucent. Sprinkle with the flour and mix well with everything. Then immediately deglaze with the cream, stir and add the swollen mushrooms including the mushroom stock. Mix well, turn the heat down sharply, and let everything simmer gently for 1 – 2 minutes. Finally, season with pepper, salt and sherry to taste.

Kev Tiav:

1. Cut the napkin dumplings into 1.5 – 2 cm thick slices and fry them in clarified butter on both sides until crispy.