Westphalian Goose Breast with Apple and Prunes

A quick Westphalian goose breast dish with marjoram, mugwort and a sweet-tart apple and prune side. The goose breast gets crispy skin and stays juicy inside.

By Beeny · 4 servings · 38 minutes

Ingredients

  • 700 g Goose breast fillets with skin
  • 800 g waxy potatoes
  • 2 Stück apples (tart)
  • 100 g pitted prunes
  • 1 Stück onion
  • 200 ml water
  • 1 TL marjoram, dried
  • 1 TL mugwort, dried
  • 1 TL sugar
  • 1 EL cooking oil
  • 1 TL salt
  • pepper, freshly ground

Method

  1. Preheat the oven to 180 °C conventional heat. Wash the potatoes thoroughly and steam them in a steamer or pressure cooker for about 15 minutes, until cooked through but still firm.
  2. Pat the goose breast fillets dry and score the skin in a diamond pattern about 1 cm apart with a sharp knife. Season with salt, pepper, marjoram and mugwort.
  3. Place the fillets skin-side down in a cold, ovenproof pan and render over medium heat for about 6 to 8 minutes, until the skin is crispy and plenty of fat has rendered out. Pour off the fat as it accumulates and save it.
  4. Turn the fillets and finish them in the pan or on a tray in the oven for about 10 to 12 minutes, until the meat is pink inside (about 60 to 63 °C core temperature). Then let them rest for 5 minutes.
  5. Finely dice the onion and cut the apples into wedges. Heat 1 tbsp of the saved goose fat in a second pan and sauté the onion and apples in it for 3 minutes.
  6. Add the prunes, water and sugar and simmer everything over medium heat for about 8 minutes, until the apples are soft and a lightly thickened sauce forms. Season with salt and pepper to taste.
  7. Peel the potatoes or serve them in their skins. Slice the goose breast thinly and serve it with the apple and prune side and the potatoes.