Stuffed goose breast with fruity red wine sauce
For many, Christmas is the most important family celebration of the year. And to enjoy this time with your loved ones to your heart's content, you need good food above all else! The typical German Christmas meal is potato salad with sausages, but how about a change? With this delicious goose breast, you're sure to delight a few people over the holidays.
Preparation time 45 minutes
Cooking time 35 minutes
Ingredients
Ingredients for 4 portions
Stuffed goose breast with fruity red wine sauce
- 1 kg goose breast with bone
- 120 g dates
- 150 ml poultry stock
- 100 ml red wine
- 4 tbsp cranberries
- 1 apple
- 1 shallot
- 2 sprigs rosemary
- 1 bunch parsley
- 1 tbsp olive oil
- Salt and pepper
Preparation
- Remove the goose breast from the bone.
- Cut in the skin on both sides and cut a pocket into the breast through these areas.
- Core the apple.
- Peel the shallot and finely dice together with the dates.
- Finely chop the parsley and rosemary and mix in.
- Season with salt and pepper.
- Fill the goose breast pocket with the filling and seal with a toothpick.
- Fry the goose breast in hot oil for 5 minutes until crispy on all sides.
- Wrap in aluminum foil and cook for 25-30 minutes at 140°C.
- Add the red wine and chicken stock to the gravy.
- Stir in the cranberries and bring to the boil briefly.
- Season with salt and pepper.
Serve with dumplings and some red wine and you have the perfect meal for Christmas, for example!
