Goose breast is excellent for short roasting, because the goose provides tender meat with high fat content. So you can roast goose breast well pink and then serve.
The red cabbage is served as a mousse, because it looks different on the plate than usual and tastes a little more intense. The rendered fat from the bacon with the flour is added to the mousse form, as it gives it shine and additional flavor.
The coconut milk flavor in the cubes goes great with the red cabbage and softens its strong flavor a little bit. If you bind the liquid with agar-agar, you can bring it to the table just as warm.
Agar-agar is a vegetable binding and gelling agent obtained from seaweed. It is available in powder and flakes and can be used to thicken sweet and savory creams, mousses, jellies, jams and cake frostings. The alternative to agar-agar is gelatin, but it does not have the strong gelling power of agar-agar and is made from animal ingredients.
Preparation of the breasts:
Sear the breasts until crispy on the skin side, then wrap in aluminum foil and cook in the stove at 140 degrees for about 20 to 30 minutes until done.
Preparation of the sauce:
Bring the stock to a boil with the mugwort and thicken with the butter until reduced.
Preparation of the red cabbage mousse:
Cut the red cabbage into narrow strips and cook in a large saucepan with the diced apple and onion.