Stuffed Goose Breast

Soak the dried fruit in a little water the night before. Score a pocket in the goose breast with a pointed kitchen knife. Season with thyme, salt, pepper and rosemary.

Make sure to season the skin side only with saltz and pepper. Drain the dried fruit, mix with the chestnuts and chopped apples and fill the quantity into the pockets. Score the skin crosswise a little bit.

Fill the roaster with a little water, heat the water and put the goose breast, skin side down, covered, into the preheated oven (approx. 170 °C). After 20 minutes, turn the goose breast to the other side and continue to braise, uncovered. Add the leftover apples and the chopped goose bones. At intervals, baste the meat with the rendered fat and the stock to achieve the desired browning.

When the breast has reached the desired cooking point, remove it from the roaster and keep it warm.

The stock is thickened with cornstarch and seasoned. If there is a little of the stuffing left, you can add it to the sauce form.

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