Summery goose breast "Asia-Style" from the Römertopf

Time

Preparation time: 30 min.
Cooking or baking time: 90 min.
Total preparation time: 2 hours

Roast goose at the beginning of summer? Yes, that suits, you can completely ignore the crispy skin, exuberant goose fat, red cabbage and dumplings.

These are replaced with quite delicious classic side dishes, with carrots, spring onions, chili peas, wild rice and a delicious Asian cucumber salad. So the "stripped down" goose breast does not become a calorie trap and the enjoyment does not follow any remorse.


Ingredients (4-6 people)

  • 2 goose breasts
  • 3 thick carrots
  • 2 spring onions
  • 300 ml poultry broth
  • salt and pepper

For the sauce:

1/2 teaspoon each

  • ginger powder
  • coriander powder
  • Cumin (cumin)
  • Ground coriander
  • Ground lemongrass
  • 1 pinch of cinnamon
  • 2 kaffir (lime) leaves
  • 2 chili peppers
  • 1 can of coconut milk

For the cucumber salad:


  • 2 cucumbers
  • 1 lime
  • a thick piece of ginger
  • 2 red chili peppers
  • 4-5 stalks of mint
  • salt and pepper
  • 3 tablespoons light soy sauce
  • 2 tablespoons of sesame oil
  • 3 tbsp sweet hot chilli sauce
  • 2 tablespoons of sesame seeds

preparation

Goose breast and sauce:

  1. First water the Römertopf for about 30 minutes.
  2. In the meantime, remove the skin completely from the goose breast with the thick layer of fat underneath.
  3. Pepper the meat and salt.
  4. Clean the carrots and spring onions, slice them diagonally, add them together with the poultry stock and a handful of frozen peas into the Römertopf.
  5. Put the goose breast on top, place lid and cook in the cold oven to 180 degrees top and bottom heat for 90 minutes.
  6. After the roasting time, take the vegetables out of the Römertopf and pour the roast stock into a saucepan.
  7. Simmer with the specified spices, chopped chili and the coconut milk until the sauce thickens (possibly with cornflour).

Salad:

  1. Peel the cucumber, possibly leave thin strips of the optics shell.
  2. Halve the cucumber lengthwise, corer with a spoon and cut into thin strips.
  3. Squeeze out lime.
  4. Cut the chili peppers into thin rings (if necessary, remove the sharp seeds).
  5. Rub ginger.
  6. Chop peppermint.
  7. Mix the soy sauce, oil and oil well and pour over the cucumbers.
  8. Thoroughly pass through several times and let soak for about 15 minutes.
  9. Arrange with sesame seeds (also like roasted) and peppermint.

Wild rice goes very well with this dish, but of course every other type of rice tastes good.

Cook it and let it taste: goose very yummy!

Dr. Jason Fung - 'Therapeutic Fasting - Solving the Two-Compartment Problem' | December 2021