Ingredients:
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- Pumpkin cubes DARTA
- Rhubarb pieces DARTA
- Ginger
- Frischli cream 20 % UHT
- Butter 82 % branded AMMERLAND
- Salt
- White pepper ground Kotányi gastro
- Rukkola
- Baby lettuce leaves
- Shelled pumpkin seeds
- Hulled sunflower seeds
- Black sesame seeds
- Extra virgin olive oil Basso
- Balm vinegar
Preparation:
Clean the shaped goose breasts and legs thoroughly and place in 6 % salt solutions for 1.5 hours.
Once removed from the solution, wipe dry thoroughly with a paper towel. Fry them skin side down in a pan. Meanwhile, in a metal GN pan, render the duck fat. Place the prepared meat in it. Add a few cloves of garlic and a few sprigs of fresh thyme. Confit in fat at about 80-90° for 3,5 hours.
Put the pumpkin cubes and a little rhubarb on to boil. After a little while, add the butter and cream and blend. Season with salt, white pepper and a pinch of ground ginger.
Meanwhile, the seed mixture is also thrown into boiling water for a few minutes and then strained. To the still hot seed mixture, add a little balsamic vinegar, accompanied by some olive oil. Leave to stand for a few hours, then add to the arugula and the other salad leaves just before serving.
To serve, pull the pumpkin puree out onto the plate, place the sliced goose breast and the whole goose leg on top, then pile the seeded salad mixture on top.
