Crispy Goose Breast on Chocolate Red Cabbage

Clean the red cabbage and cut it into quarters, remove the stem and finely slice the cabbage. Add vinegar and a little bit of salt and leave for at least 3 hours. Preheat the stove to 80 °C. Score the skin of the goose breasts in a diamond shape. Season the meat with salt and season with pepper. Put the oil in a cold frying pan, place the breast with the skin side down and roast for about 7 minutes until crispy, turn to the other side and continue roasting briefly. Now continue cooking the meat in the stove for at least 20 min.

Boil off the gravy with 200 ml of red wine and port wine and simmer. Add cold butter, let it boil again and season. Peel and dice the apple and sauté it with the onion cubes in the lard. Add the cabbage. Tie a spice bag with bay leaves, cloves and peppercorns and add to the cabbage. Add the remaining orange juice, boullion, red wine, garam, cinnamon, cranberry marsala, pepper and salt and cook for about 60 minutes without a lid. Grate both kinds of chocolate. Bind the cabbage with potato starch, add the chocolate shavings and round everything off with honey. To bring to the table, remove the spice bag and arrange the red cabbage with the goose breast on plates.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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