Glazed Goose Breast with Lavender Honey on Champagne Cabbage

Roast the goose breasts in a roasting pan in 3 tbsp of goose fat on both sides, then season with salt and pepper and put them skin side up in the oven heated to 180 to 200 degrees. Roast for 25 min, brushing again with the lavender honey for the last five min and turning several times to the other side.

While the goose is roasting, finely dice the onion and sauté in the remaining goose fat until translucent. Add the sauerkraut and fill up with the champagne. Simmer slightly, then add the diced apples. Grate the potatoes to bind them and cook for another 5 minutes. Season with salt and pepper. Cut the goose breast into thin slices, arrange on the champagne cabbage and drizzle with the lavender honey stock. It goes exceptionally well with palfy dumplings.

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