Stuffed Goose Breast with Chestnut and Apple Filling and Thyme Sauce

Just in time for St. Martin's Day, the goose can't be missing: this stuffed goose breast with chestnut and apple filling can be prepared the day before, giving your guests time. The thyme and apple sauce rounds off the festive main course.

By yumbelo · 6 servings · 150 minutes

Ingredients

• 1.2 kg goose breast fillets with skin
• 1 tsp salt
• black pepper, freshly ground
• 1 pc onion
• 2 pc tart apples
• 30 g butter
• 150 g white bread, crusts removed and diced
• 200 g precooked chestnuts
• 1 bunch thyme
• 1 tsp cinnamon
• 400 ml vegetable stock
• 200 ml apple juice
• 1 tbsp honey
• 1 tbsp cornstarch

Method

1. Pat the goose breast fillets dry. Score the skin in a diamond pattern without cutting through the meat, and season the fillets with salt and pepper.
2. Finely dice the onion and apples. Heat the butter in a pan and sweat the onion and apple in it for 5 minutes.
3. Stir in the diced white bread, the coarsely crumbled chestnuts, the thyme leaves picked from the stems, the cinnamon and 100 ml of the vegetable stock. Let the filling cool.
4. Slice the goose breast fillets so they can be opened like a book, lightly flatten them and spread the filling over them. Roll the fillets up tightly and tie them with kitchen twine. Store covered in the refrigerator overnight.
5. Take the goose rolls out of the refrigerator one hour before serving. Sear them in an ovenproof pan, skin side down, over medium heat for 10 minutes until the skin is crispy. Pour off the rendered fat.
6. Place the pan in the preheated oven at 160 °C (top/bottom heat) and cook the rolls for about 50 minutes until the core temperature reaches 68 °C. Then let them rest for 10 minutes.
7. For the sauce, deglaze the pan drippings with the apple juice and the remaining vegetable stock, stir in the honey and simmer for 5 minutes. Stir the cornstarch smoothly into a little cold water, stir it in and bring the sauce to a brief boil. Season with salt and pepper.
8. Slice the goose rolls, arrange them on plates and serve with the thyme and apple sauce.