Goose Breast Stuffed with Chestnuts and Glazed on Potato and Red Cabbage Ravioli and Spice Sauce

Mix the chestnut puree, egg yolks and veal and season with gin and spices.

Cut the skin of the goose breast crosswise at a distance of 1 cm. Caution. The meat should not be damaged!

Turn the breast over and carefully cut a pocket in the middle of the breast, lengthwise, from the thinner end to the thicker. There should be no holes in the meat, otherwise the stuffing will run out!

Now fill the stuffing with a pastry bag into the cut pocket until it is nicely full. Refrigerate the goose breast again so that the stuffing sets and does not run out during frying. Season the breast evenly with salt and pepper.

Fry the breast in a frying pan with a little oil until the skin is nice and crispy. Now put it in the oven preheated to 200 °C and roast for about 15 minutes on each side.

After half an hour, brush the skin with honey and roast for another 10 minutes. It is advantageous to brush the skin more often with the honey-fat mixture from the pan, so the skin gets a nicer shine.

Before serving, let the goose breast rest on a plate for about 10 minutes so that it is evenly juicy.

Boil down the port wine to a syrupy consistency and add the veal stock. Bring the sauce to the boil briefly and then add the gingerbread spice. Simmer again briefly and then thicken with cornstarch to taste and season with salt and pepper.

Wash the potatoes, peel them, cut them into large cubes and add the

Preparation Tip:

Garnish with a few pickled cranberries to taste.

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