Goose breast with goose liver in filo pastry

goose breast in filo pastry

 

Cooking time: 1 hour 30 minutes
Quantity: 6 servings

Ingredients:

 

  • 8 goose breast fillet
  • 500 g goose liver
  • 1 small head of red cabbage
  • 600 g apples
  • 1 liter of clarified apple juice
  • 6 sheets of filo pastry
  • 2 yolks for greasing
  • 50 ml cognac
  • 50 g almond “petals”
  • 2 sprigs of thyme
  • 2 tbsp. l ready-made demiglas sauce
  • 5 g salt mixture of five peppers
  • freshly ground black pepper

 

For the sauce:

 

  • 200 g clarified apple juice
  • 100 g sugar
  • 10 g coriander seeds
  • 50 g raspberry balsamic cream

 

What to do:

      1. Cut the cabbage into strips, peel the apples, cut into 4 parts, remove the core. Put the cabbage and apples in a pan, add apple juice and thyme leaves, salt a little, simmer over medium heat until soft, about 40 minutes. Then beat in a blender until smooth, add salt and pepper (in principle, you can leave it as it is, like a traditional stewed cabbage, without chopping it in mashed potatoes).
      2. For the sauce, fry the coriander in a saucepan until a flavor appears, add sugar, melt to a golden color, without stirring. Then pour in apple juice and balsamic, evaporate (a thick sauce should turn out), strain through a fine sieve.
      1. Clean the liver from veins, sprinkle with cognac, season with a mixture of peppers and leave to marinate for 30 minutes.
      2. Remove excess fat from the goose’s breast, cut the skin crosswise in increments of 1.5 cm, salt on both sides, put the skin down on a frying pan, put it on a low heat so that the fat is melted and the skin is fried until the crunch (constantly drain the fat, appearing in a pan). Once the skin is fried, turn off the heat and turn the breast over. Leave on for 10 minutes.
      3. Preheat the oven to 190 ° C. Two goose breasts and a liver cut into small cubes, add almonds, salt, pepper and demiglas, mix well.
      4. Take a filo dough sheet, put in the center 1/6 of the resulting filling, wrap it in a roll for 2 turns, bend the open ends inward and wrap the roll to the end, grease with yolks. Cook 5 more rolls in the same way.
    1. Send the fried breast and rolls with garnish to the preheated oven for 5-6 minutes.
    2. Put mashed red cabbage on a plate, next to a goose breast and a roll with a side dish, pour sauce. Decorate as you wish.

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