Recipes | Eco Goose Breast
Sous vide goose breast, purée of parsley and thyme, fried foie gras with brandy and lavender salt, ravioli with lentils served with apricot and Żubrówka sauce and red wine sauce.
| Ingredients for 6 servings: |
| 900 g goose breast |
| 200 g foie gras |
| 600 g parsnip root |
| 500 ml heavy cream (36%) |
| 100 g green lentils |
| 40 g each of yellow and green peppers |
| 180 g dried apricot |
| 100 ml Żubrówka |
| 60 ml brandy |
| 2 teaspoons Italian primerba |
| 100 g wheat flour |
| 1 egg |
| 1 yolk |
| 5-7 saffron threads |
| 350 ml water |
| 1 teaspoon lavender salt |
| 2 sprigs thyme |
| 150 ml beef stock |
| 150 ml red wine |
| 80 ml balsamic vinegar |
| 6 fresh strawberries |
| 6 pcs tomatillos |
| 1 teaspoon thyme and rosemary |
| 300 g sugar |
| 60 g carrot |
| 40 g leek |
| 30 g celery |
| Salt, pepper |
Preparation:
Marinate the goose breast in the Italian primerba. Pack into a bag, remove the air and cook at a temperature of 61°C for approx. 60 minutes. Remove from water and fry for a minute on each side in clarified butter. Cut each breast into three pieces.
Cook the apricots in water (200 ml) with sugar (150 g) for approx. 15 minutes. Then add Żubrówka and cook for another five minutes. Take three apricots from the sauce; they will be used later for ravioli stuffing. Mix the remaining apricots into a uniform mass. Purée the apricots.
Cut parsnip into smaller parts and toss into a pot. Add cream, water (100 ml), chopped thyme, salt and pepper. Cook for approx. 25 minutes, then mix into a uniform mass. Add salt and white pepper to taste.
Lentil stuffing:
Soak the lentils a day earlier. Cook in salt water for approx. 20 minutes. Drain the lentils and put them in a bowl. Cut out six small circles (3 cm in diameter) of foie gras using a metal ring. Fry the circles on a hot pan on each side, add brandy and lavender salt at the end. Mash the remaining foie gras and add it to lentils. Cut the red and yellow peppers as well as the remaining three apricots into small cubes and add them to the lentils. Mix everything; add salt and pepper to taste.
Cook the saffron in 50 ml of water on low heat for 2-3 minutes.
Make dough out of flour, egg, yolk and the boiled saffron water. Knead the dough until it turns into a homogeneous mass without any lumps. Roll out the dough, cut 5×5 cm squares, then place the lentil stuffing in the center and add some water to the edges. Fold the dough around the stuffing in order to make a rectangular dumpling. Cook the ravioli in salted water for approx. 1.5 minutes after they come to the surface. Then fry for a short while in butter.
Caramelize the sugar (150 g) in a pot to a light brown color and add red wine, mix thoroughly, then add beef stock, vegetables (carrots, leek, celery), chopped rosemary and thyme. Cook and reduce for approx. 20-30 minutes. Strain the liquid at the end.
Serve as shown in the photograph.
