Goose breast with orange sauce & fried bread dumplings

Ingredients (serves 4)

• 2 goose breasts (approx. 400 g each)

• Ehlert Poultry Seasoning

• Salt, pepper

For the orange sauce

• 3 oranges · 200 ml orange juice

• 2 shallots · 1 tsp cornflour · salt, pepper

On this subject

• 8 bread dumplings (for frying, 2 per person)

• 2 oranges for orange segments · 2 tbsp Ehlert brown sugar (for candying)

• 40 g flaked almonds · 4 tbsp redcurrants or pomegranate seeds

Method

1. Score the skin of the goose breasts in a diamond pattern. Season all over with Ehlert poultry seasoning.

2. Cook the goose breasts in the oven until they are nice and crispy.

3. To make the sauce, sweat the shallots, deglaze with orange juice, reduce and thicken with cornflour. Season to taste with salt and pepper.

4. Candied orange segments with Ehlert brown sugar.

5. Slice the bread dumplings and fry them in a pan until golden brown.

6. Cut the goose breasts into slices and arrange them on top of the orange sauce. Serve with fried bread dumplings, candied oranges, flaked almonds and redcurrants.