Pasta dishes are just always delicious!
1. goose cool rinse, dry, season with salt, season with pepper. Rub the outside with marjoram, fill the inside with lemon peel, mugwort, parsley, lovage.
2. peel onion and garlic, cut into quarters. Sauté in fat in a roasting pan. Sauté goose all around. Pour wine and clear soup. Cover and steam in a stove heated to 150 degrees for about 2 hours (gas: level 1), the last half hour without a lid. Every 20 minutes pour the broth.
3. clean Brussels sprouts, rinse, score the stalk crosswise.
Blanch in boiling hot salted water for about 8 min. Rinse with cold water and drain well. 4.
4. make pasta al dente.
5. rinse apples, cut out core. Stick a piece of butter in each. Drizzle with juice of one lemon.
6. Drain the braising juices from the roast goose. Skim off the fat and spread a thin layer on the goose. Then roast at 225 degrees in the stove in about 45 min. crispy brown (gas level 4), always baste with a little braising stock. For the last 20 minutes, roast the apples on a baking tray.
Sauté the Brussels sprouts in goose fat and a little stock until al dente.
Season with pepper, nutmeg and salt. Reduce the stock in batches to a sauce, season to taste.
8. carve the goose. Separate the breast meat from the breastbone. Separate the legs. Cut the goose breast diagonally into slices. Lightly toast hazelnuts in butter. N
Related Recipes:
Alsatian SauerkrautAlsatian sauerkraut reminds a little bit of a Bavarian slaughter plate. French it sounds prettier...
Celery Consommé with Crayfish Tails* 4-6 servings Peel one onion and cut into very fine cubes, peel the garlic clove and press through the press...
Penne with Lemon Balm Pesto & Chicken Breast FilletFor the Penne with Lemon Balm Pesto & Chicken Breast Fillet, first preheat the oven to 80 degrees top and...
66% Rye Sourdough BreadPrepare the sourdough and ripen for 14-16 hours at 21 °C. Put all the ingredients in the bowl of the food...
Caraway Pot Roast with Roasted PotatoesFirst, for the spice paste, finely pound all ingredients in a mortar. Rub the meat well with the spice paste...
Aspic and Fried Trout with Beet, Walnuts and VogerlsaladSulz Skin the smoked trout fillets (do not discard the skin!) and portion them. Cut the vegetables into tiny...
Sherry Consomme with Ham CrêpesHeat a large saucepan without fat, rinse and dab the onion and cut in half. Sauté in the saucepan with the...
Glazed Apple – with Goose LiverRemove peel from apple, cut into slices about 4 mm thin and sprinkle with juice of one lemon, fry sugar in...
Earth Apple-Carrot StrudelPlace potatoes on a baking tray and bake in a heated oven at 160 °C (gas 1-2, convection oven not...
Caraway Sturgeon on Roasted Pointed Cabbage with Potato and Potato Dumplings on Red Beet SauceFor the caraway sturgeon on roasted pointed cabbage with potato and potato dumplings on red beet sauce, it is...