Ingredients:
- Fillet of goose fillet “A” 300-400 g/db
- Pumpkin cube DARTA
- Mini gratin with Jerusalem artichokes and parsnips Aviko
- Butter 82% branded Ammerland 250 g/piece
- Cream cooking animal 20% Debic Original
Preparation:
The skin of the fattened goose breasts is rubbed through and then trimmed. Be careful not to cut through the skin to the flesh, as the skin layer protects the goose breasts from drying out. Pour a few drops of olive oil into the pan and start to brown the goose breasts skin side down.
Fry in its own fat. Season with salt and pepper before turning.
Do not cook at too high a temperature, as the goose skin will brown too quickly, but not enough fat will be rendered.
After about 3 minutes the skin is nicely browned, turn it over and add a crust on each side.
Preheat the oven to 180 degrees. Season our roasted goose breasts with a little fresh thyme and a little butter. Bake in the preheated oven for 8-10 minutes until rye. Allow to rest for 10-15 minutes after baking.
During this time we can prepare our side dishes.
The pumpkin cubes used for our pumpkin cream are first melted on a low heat. Season with salt and pepper, then simmer with a little cooking cream for 3-4 minutes.
To compensate for the sweetness of the pumpkin, add a little apple wine vinegar, so you don't need to boil it. Use a blender to cream it.
Place the Jerusalem artichoke and parsnip gratin on a baking tray lined with baking paper and bake in a 180°C oven for 8-10 minutes until golden brown.
Serve with a sprinkle of blueberries and thyme. #
