Rolled Goose Breast with Cream Sauce

Rating: 4.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Remove the goose breasts from the bones, here the skin must remain intact in any case. Place the pieces of meat on the surface with the skin side down, season with salt and season with pepper.

Finely chop a goose liver and spread it through a sieve. Chop the marjoram, mix with mustard and liver puree and spread on the meat. Fold the goose breasts and pin them with toothpicks. Loop the meat thread around the wooden sticks like a lace-up shoe and tie the two roasts with it. Season both roasts all around with salt and season with pepper.

Preheat the oven to 250° Celsius. Peel and roughly dice the onions, chop the goose bones a little. Place the roast, bones and onions on the juice pan, pour in a quarter liter of tap water. Put the pan in the oven on the middle shelf. After 30 min. turn oven down to 200° Celsius (gas 3) and add one eighth of a liter of whipped cream.

Roast for another 35 min., then pull out the juice pan.

Keep the two roasts warm on a serving platter -in the switched off oven, just cover loosely with aluminum foil.

Remove the bones from the roast stock, skim off the fat, loosen the roasting substances with a brush, transfer the roast stock to a saucepan and let it boil at high temperature for 5 minutes. Puree in the saucepan with the cutting rod of a blender and pass through a sieve. If necessary wei

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