Few carbohydrates and the protein of the goose meat to say goodbye to the day
At dinner time is always nice to have time to relax after one day of work. Especially with a meal with few carbohydrates and the protein of the goose meat.
In order to have the best result possible, take your time and start marinating the meat the day before.
To make this recipe really special, we suggest to find organic meat.
This is a special recipe where fruit, vegetables and spices fall in love with the meat to bring joy and high quality organic taste to the table.
The goose breast is roasted in marjoram with orange sauce and red cabbage.
This is perfect a perfect way to say goodbye to the day.
Time to prepare: 3 hours
Ingredients for 4 persons:
- Goose breasts – 4 pieces
- Potatoes – 2
- Red cabbage – 1 small
- Oranges – 2
- Apples – 2
- Dried plums and apricots – 0.1 kg
- Garlic – 2 cloves
- Fresh marjoram 10 g
- Green pepper in brine, 10 g
- Chokeberry juice 0.3 l
- Butter, olive oil 10g
- Pepper, sea salt, brown sugar
Suggested music: electro jazz
Preparation of the roasted goose with orange sauce
Put some salt on your goose breasts. Dice the apples and one of your oranges and prepare your special spicy stuffing adding oil, garlic, marjoram to the fruit.
Mix everything and add it to the meat. Cover the meat and leave it in the fridge for the whole night.
The special taste of the marinade worths the wait.
So, on the next day, when the meats becomes marinated, place the breasts with the stuffing into the cooking sleeve roast at 150oC for 1.5 hours.
At the same time, bake the potatoes in the oven, they should be “in the jacket”, wrapped in aluminum foil. Take your tasty organic chokeberry juice and use it to cook the red cabbage together with dried fruit. Add salt, pepper and a pinch of brown sugar.
Squeeze out the orange juice into the pan, add green pepper and a bit of butter in order to have your orange juice. Heat the chopped apple in the sauce.
After baking the breasts, serve them with the stuffing, covered with orange sauce, sliced baked potatoes and the red cabbage.