Bosch 8 Series, Recipes

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Poultry and meat | 107
Goose breast with a chocolate and pepper
sauce
[Index: ]
MCRC00901965_BO_Gaensebrust_m_Schokoladen_Pfeffer_Sauce-017_F39MCRC00915000_SE_Gaensebrust_m_Schokoladen_Pfeffer_Sauce-009MCRC00900658_NF_Gaensebrust_m_Schokoladen_Pfeffer_Sauce-012_RZ0PoultryGoosePreparation methodsRoastingRecipe categoriesPoultry
Ingredients
| For 4 servings
Universal pan and wire rack
Goose breast:
2 fresh goose breasts, 500 g each
Sea salt
Pepper, freshly ground
Sauce:
400 ml goose stock or poultry stock from a jar
100 g sour cherries from a jar, drained
1-2 tbsp pickled green peppercorns
75 g dark chocolate or cooking chocolate
1-2 tbsp cornflour for thickening
Salt
Pepper, freshly ground
Per serving
699 kcal, 12 g carbs, 59 g fat, 31 g protein,
1 BU
Preparation
1 |
Rinse the goose breasts briefly under cold
water, clean them well and pat them dry. Score
the fat with a criss-cross pattern using a sharp
knife. Rub with sea salt and pepper. Place the
goose breasts onto the wire rack with the skin
side facing upwards.
2 |
Pour half of the goose stock into the universal
pan and roast as indicated together with the
goose breasts on the wire rack.
3 |
Keep the goose breasts warm after the end of
the cooking time. Pour the juices from the
universal pan into a pot, add the remaining goose
stock and bring to the boil.
4 |
Add the sour cherries and the green
peppercorns and simmer as well for
approx. 3 minutes. Dissolve the chocolate in the
sauce.
5 |
Mix the cornflour with cold water and thicken
the sauce with it.
6 |
Season the sauce once again to taste. Cut the
goose breasts into slices and serve together with
the sauce.
Setting procedure:
Universal pan, level 1, wire rack, level 3
4D hot air
120 °C
Cooking time: 30 minutes
then
Circulated air grilling
200 °C
Grilling time: 50-55 minutes