Goose breast à l ’orange
- 1 Goose breast (approx. 1.2 kg)
- salt, pepper, approx. 1 tsp sugar
- 400-500 ml Poultry stock (e.g. B. Goose Stock; a. d. Glass)
- 2 Oranges (1 untreated)
- 1 small vegetable onions
- 1 TL Butter / Margarine
- 1 Can (s) (850 ml) Sauerkraut
- 2-3 bay leaves
- 100 ml white wine
- 1 TL included. green pepper
- 1-2 TL Cornstarch
- Orange slices and parsley
120 minutes
light
- 1.
- Wash the goose breast, pat dry. Season the bone side with salt and pepper, the skin only with pepper. Place in a roaster with the skin side up. Fry in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 1/2 hours
- 2nd
- 2nd For about 30 minutes, gradually pour in about 1/8 l of water and poultry stock. Baste the breast more often with the meat stock
- 3.
- Wash untreated orange in hot water. Peel off the skin in thin strips, squeeze out the juice. Peel the second orange so that the white skin is also removed. Cut out the fillets between the separating membranes, collecting the juice.
- 4.
- Peel and dice the onion. Braise in the hot fat. Briefly sauté the sauerkraut. Season with salt and pepper. Add laurel. Deglaze with approx. 1/8 l water and wine and cook covered for approx. 30 minutes. Braise the orange fillets for about 5 minutes
- 5.
- Brush the goose breast with strong salted water and fry them over high heat for about 10 minutes
- 6.
- Keep the goose breast warm. Degrease the meat stock. Bring the rest of the chicken stock, green pepper, orange peel and juice to the boil and simmer a little. Mix the starch and 2 tbsp water until smooth. Tie the sauce with it. Season to taste with salt, pepper and sugar
- 7.
- Season the cabbage with salt, pepper and possibly sugar. Slice the goose breast and serve on top. Add the sauce. Garnish with orange slices and parsley. Boiled potatoes taste great with it
1 person approx:
- 450 kcal
- 1890 kJ
- 27 g protein
- 31 g fat
- 10 g carbohydrates
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