This recipe is a great choice not only on Martin's Day but also for any family gathering, as roast goose breast is a real festive dish!
Ingredients for 4 people:
- 4 pieces libamell
- 12 g salt
- Ground pepper to taste
- Majorana to taste
- 20 g red currant
- 2 dkg granulated sugar
- Juice of half a lemon
- Salt, pepper to taste
- 1 kg Jerusalem artichokes
- 15 milk
- 3 dkg vaj
Preparing the roast goose breast:
- Wash and clean the goose breasts thoroughly.
- A goose breast skin using a sharp knife, cut a thick layer of chessboard-style, then rub in the salt and with spices.
- In a hot frying pan without adding any fat to the skin beautiful fry until nice and red meg.
- Once done, place it skin side up on a baking tray and bake in a 170°C oven, covered with foil, for about an hour. Meanwhile, prepare the Jerusalem artichoke puree and the currant sauce.
Preparing the Jerusalem artichoke puree:
- Clean the Jerusalem artichokes, cut them into small cubes and boil them in salted water.
- When it's ready, strain it, strain it, add the milk and butter, and whisk until smooth.
- Season with salt and borssal.
Preparing the currant sauce:
- Here, make sure you don't want a sweet sauce, but a spicy one.
- Place the currants in a small pressure cooker until frozen.
- Add the spices, sugar and lemon juice.
- Start cooking over moderate heat without adding liquid, for about 10-15 minutes, or until it has a sauce-like consistency and is nice and shiny.
- Once you have everything, all that's left is the serving, and with all these beautiful, colourful dishes, you can only create a beautiful plate!
Enjoy your meal!
