Goose breast in puff pastry

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1.

Wash goose breasts and pat dry. Place in a bowl and pour red wine over it. Peel and finely dice shallot. Wash the thyme, pat dry and finely chop. Add the shallot, thyme, some coarse pepper and the bay leaf to the red wine.

2.

Cover and chill for 2-3 hours. Wash, peel and cut the potatoes into very thin slices. Layer the potato slices in a fan-like shape in a greased gratin dish. Season with salt and pepper.

3.

Pour the cream over the potatoes. Put the gratin aside. Thaw the puff pastry. Remove the goose breasts from the marinade and pat dry. Pour red wine marinade through a sieve. Catch the liquid.

4.

Put the herb and shallot mixture on the goose breasts. Top with bacon. Roll out two defrosted puff pastry sheets on a floured work surface into a rectangle of 25 x 30 cm. Wrap the goose breast in it.

5.

Press the edges firmly. Whisk the egg and milk together and brush the dough with it. Place the two pies on the edge of a baking sheet. Place the gratin dish next to it. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 45 minutes.

6.

Reduce the red wine marinade a little. Let the sauce thickener trickle in while stirring and bring to the boil again. Season the sauce with salt, pepper and sugar. Cut the pies into slices and serve with the gratin and some sauce.

7.

Add the remaining sauce. Broccoli vegetables go well with it.