Roasted Goose Breast on Lentil Salad

Cut the goose breasts on the skin side with a sharp kitchen knife and season with salt. Then put them in a hot frying pan to spit out the skin a little bit. Turn the breasts when they have a golden color to close the egg white on the skin side. Put the mugwort in the frying pan and then put it in the preheated oven at 80 degrees for about 1 hour, or at 170 degrees for about 15 min.

Rinse the lentils in enough water and soak for 30 min.

Peel and finely dice the shallots. Put the soaked lentils in a sieve and drain. Put half of the diced shallots in a saucepan with 1 tsp. butter form and sauté. Add the slice of bacon. Add drained lentils to the saucepan and pour in chicken stock, add 1 bay leaf spice, simmer gently for about 30 minutes until the lentils are cooked and the stock has reduced almost completely. In the meantime, rinse parsley and thyme, shake dry and chop finely. Put the lentils in a suitable bowl and remove the bacon.

To the lentils, add the remaining diced shallots, parsley and thyme form. Stir in the apple cider vinegar and canola oil and season with salt and pepper. Peel the apples, grate two of them coarsely and mix them into the lentils. Quarter the remaining apple, remove the core and cut into wedges. In a frying pan add 1 tbsp butter and 1 tbsp sugar.

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