Braised Goose Breast

Rinse and dry the goose breasts. Rub with salt and pepper and brush the meat with honey.

Heat the lard in a large frying pan and fry the goose breasts in it for about 10 minutes until crispy brown all over.

Stir the orange juice with the wine, the juice of one lemon and the jam, pour it to the goose breasts. Close the lid and stew the meat in the sauce for 10 min.

In the meantime, peel the oranges with a sharp kitchen knife so that the white skin is also removed. Carefully remove the orange fillets from between the membranes. Mix the cornstarch in a little cold water.

Place the goose breasts on a preheated plate. Stir the cornstarch into the sauce and let it boil once. Add the orange fillets and warm them in the sauce. Cut the breasts into slices and bring to the table with the sauce.

Serve with: long grain wild rice mixture or Brussels sprouts and potato dumplings, or croquettes.

Our tip: Use your favorite red wine for cooking!

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