Marinated Goose Breast on Beetroot with Caramelized Apples
Prep Time45 minutes mins
Cook Time2 hours hrs 20 minutes mins
Rest Time1 hour hr
Total Time4 hours hrs 5 minutes mins
Servings: 5 people
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:
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: 100g | Calories: 128kcal | Carbohydrates: 5.8g | Protein: 20.3g | Fat: 2.4g