At Christmas, many people traditionally eat goose with red cabbage and dumplings. Anne Baun, food author of the Fuldaer Zeitung, reveals her recipe for fine goose breast from the oven. You can find out how to cook the feast here:
Fulda – “Anyone who has an appetite for goose should first pay attention to the origin of the animal,” advises author Anne Baun Fulda. Most of the time, the frozen products are fattening geese from Poland or Hungary. “I don’t know about you, but I couldn’t eat that in good conscience. Better a goose from a local organic farmer. Yes, even if it costs more,” emphasizes Anne Baun. She relies on fine spices and a side salad. But red cabbage and dumplings also work, of course.
fuldaerzeitung.de reveals the recipe for fine goose breast from the roaster
Roast goose in particular is considered to be very high in fat. So that the liver and bile don’t collapse, you should support them with a good salad, for example. Bitter substances stimulate bile production. Chicory, endive or rocket salad contain such bitter substances and go well with this goose recipe. The typical spice for goose is mugwort.