Poached Goose Breast with Lukewarm Beet Salad

For the Poached Goose Breast with Lukewarm Beetroot Salad, first briefly sear the goose breast on the skin side in a hot frying pan without fat. Then just cover with the clear soup, press juniper berries and allspice seeds until smooth and add. Let everything simmer gently for about 1 hour – the stock should not boil vigorously, but only simmer slightly.

Preheat the oven to 200 °C.

Rinse the beets, do not peel them. Individually wrap the beet tubers in aluminum foil and cover them beforehand with sea salt, half a teaspoon of honey and a little rosemary each. Cook the wrapped beets for about 45 minutes to an hour (depending on their size).

In the meantime, cut the chestnuts on the skin, cut out the core of the apple. In the last twenty minutes, add the chestnuts and apple to the oven.

Peel and finely dice the onion. Mix mustard, vinegar and onion, season with salt and pepper and finally stir in oil.

Unwrap the beet, remove the skin and cut into slices. Remove peel from chestnuts and cut into slices as well.

Mix the beet with the salad dressing. Take out the baked pulp from the apple and put it on the lettuce, sprinkle the chestnut slices on top.

Remove the skin from the goose breast, cut the goose breast into slices and serve the poached goose breast with lukewarm beet salad.

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