Classic goose breast from the oven
The classic goose breast from the oven is no substitute for a mastinigansl, but it is a worthwhile alternative packed into a wonderfully simple recipe. You definitely have to try this one! It’s worth it.
- 850 g goose breast, fresh – with bones
(of course, frozen products are also OK)
- 1 onion
- 1 bay leaf
- 3 juniper berries
- some water
- 250 ml red wine
- 1/2 tablespoon flour
- 1 sprig of rosemary
- sage leaves
- salt, pepper
Such a Martinigansl is a wonderful tradition, but it has a catch: If you can not bring the entire family for such a huge pterodactyl to the table, it is relatively witless. So for singles or couples, going to a restaurant is usually the order of the day. Well… and then it makes Katsching, but not in the own purse. So I have already shown you how to prepare crispy goose legs as an alternative.
Now there are people who prefer to be given the breast… ummm… yes… and for this reason I would like to show you how you can prepare a classic goose breast from the oven at home without much effort.
Could you, under quotation marks, “only” a frozen breast of the white fowl get hold of, then make sure to defrost this completely before. That is gans ^^ important!
Preheat the oven to 200°C top / bottom heat and heat a heavy, Keine Produkte gefunden. (here is one made of cast iron, such as the PureIron from d. the pan the first choice), add 2 – 3 tablespoons of water and reduce the heat to about medium.
Now place the goose breast skin side down in the cast iron pan and let out the goose fat under the skin for a good 6 – 7 minutes. You can also season the meat a little with salt and pepper.
Meanwhile, quarter the onion, you don’t have to peel it, and put it in an oven dish. Whether it is made of enamel, steel, ceramic or cast iron does not matter. Put the slightly pressed juniper berries and the bay leaf in it.
Pour enough water into the mold so that it stands about 1.5 centimeters high. Place the roasted goose breast directly on top, skin side up, and place it in the preheated oven for a good 60 minutes without any further detours.
After the cooking time of one hour, you take the breast out of the oven and put it, while you make the sauce, back into the oven and roast it at a proper top heat for 15 minutes until nice and crispy. Also, the good piece of meat now takes a little more color.
Pour the roast residue through a sieve into a Keine Produkte gefunden., add 200 ml red wine and let the sauce reduce for about 10 minutes.
Mix the remaining red wine with the flour and use it to thicken the sauce. Do not forget to taste! If you like a silky, velvety sauce, add some ice-cold butter at the very end and thicken it with it. For more information, see the assembly instructions.
TIPP FOR Classic goose breast from the oven
The rendered fat of the classic goose breast from the oven is best poured through a sieve into a screwable, previously cleaned, glass and let it solidify in the refrigerator. This way you have a delicacy, which normally costs a lot of money, at hand for a later dish or similar!