Do you have goose in the freezer? Then you must try this tasty recipe for goose. With a great taste of winter and Christmas. Enjoy.

Photo: Columbus Leth

2 persons

Ingredients:
2wild goose breasts with skin
1 orange
4 dl. freshly squeezed orange juice
2 tbsp. freshly squeezed lemon juice
1 tbsp. honey
1 cinnamon stick
2 handfuls kale, coarsely chopped
2 tbsp. good olive oil
1 dl. pomegranate seeds
1 tbsp. white wine vinegar
1 tsp. dijon mustard
50 g. butter
50 g. roasted hazelnuts, coarsely chopped
Fresh thyme
Salt and freshly ground pepper

Procedure:

Turn on the oven to 200 C. Clean the goose breast and score the skin. Season with salt and freshly ground pepper.

In a small saucepan, heat freshly squeezed orange juice and lemon juice together with honey, cinnamon stick and fresh thyme. Simmer on low heat until it thickens to about 1 dl. Stir occasionally in the pot.

Melt butter in a frying pan. Fry the goose breast for 2 minutes. on each side. Put them in a baking dish and place in the oven for 15-18 minutes. followed by 10 mins resting under a light sheet of tin foil - so don't wrap the meat, just gently fold and shape it around the meat.

Mix the salad in a bowl, kale, toasted and coarsely chopped hazelnuts and pomegranate seeds. Mix a dressing of olive oil, dijon mustard, white wine vinegar, honey, salt and freshly ground pepper. Mix it together, preferably with your hands so the cabbage is massaged.

Cut the butter-fried goose breasts into desired slices, serve with the tangy sweet orange sauce and crisp cabbage salad.

Try also the recipe with duck Duck with orange