Flambé Bread with Goose Breast, Chestnuts, White Cabbage and Pear Slices

For the Flammbrot with goose breast, chestnuts, white cabbage and pear slices, first prepare the dough. To do this, dissolve the yeast in 250 ml of lukewarm water.

Mix the flour with the salt in a bowl, make a well in the middle, add the yeast water and oil and mix everything with your hands or with the dough hook of the electric mixer until the dough does not stick to the sides of the bowl.

Knead vigorously on floured work surface for about 10 minutes, return to bowl and let rest, covered, in a warm place for about 1 hour.

Preheat the oven to 220 °C top and bottom heat. In the meantime, wash the pears, quarter them, remove the core, cut into narrow wedges and mix with the lemon juice. Wash and clean the white cabbage and cut into narrow strips. Knead the dough on a floured work surface, divide it into 4 equal portions, roll them out into patties and place them on a baking sheet covered with baking paper. Spread the mixture on the patties and bake in the preheated oven for about 20 minutes until golden brown. In the meantime, sauté the cabbage in a saucepan with 1 tablespoon of melted butter, deglaze with the juice and simmer. Mix in the herbs and season with salt, pepper and caraway seeds. Cut the chestnuts in half. Caramelize the sugar in a pan, add the pears, turn them in it,

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