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.
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