Marinated Goose Breast on Beetroot with Caramelized Apples

5 from 9 votes
Prep Time 45 minutes
Cook Time 2 hours 20 minutes
Rest Time 1 hour
Total Time 4 hours 5 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 128 kcal


For barley barley with beetroot:

  • 1 Cup Barley pearl barley
  • 1 piece Onion
  • 0,5 piece Lemon
  • 2 tbsp Butter
  • 3 tbsp Boiled beetroot
  • Cinnamon

For the caramelized apples:

  • 4 piece Apples
  • 2 tbsp Honey
  • Lemon juice
  • Butter

For the marinated goose breast:

  • 2 kg Goose breast
  • 4 tbsp Marjoram
  • 5 piece Garlic cloves
  • Salt
  • Pepper


For barley barley with beetroot:

  • Rinse off barley barley. Prepare a saucepan with butter and add the barley, fry a little. Add water (ratio 1: 2.5) and cook for about 45 minutes.
  • Boil and grate beets. Cut the onions into fine cubes and fry them. Add the beetroot, lemon juice from half a lemon and continue to fry. Mix in the cooked barley barley and season with salt, pepper and a pinch of cinnamon.

For the caramelized apples:

  • Wash and core the apples, coat with the lemon juice and cut into slices. Caramelize the butter with the honey in the pan, add the apples and fry briefly.

For the marinated goose breast:

  • Wash and dry the goose breast. Score the skin. Mix salt, pepper, pressed garlic and marjoram with a little oil, marinate the goose breast with it and leave in the refrigerator overnight.
  • Take it out of the refrigerator the next day and leave it at room temperature for an hour. After an hour fry briefly in the pan and place in a baking dish. Put the goose breast covered in the oven and cook at 180 degrees for 1 hour. Then remove, cut into portions and serve.


Serving: 100gCalories: 128kcalCarbohydrates: 5.8gProtein: 20.3gFat: 2.4g
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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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