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Ingredients (4 servings)
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800 g Bio Weidegans (Brust oder Keule ausgelöst)
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200 g Bio Maroni
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2 Stk. Bio Kiwi
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100 ml Wasser
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Salz, Pfeffer, Beifuß
Preparation
- Score the skin side of the boneless organic goose pieces in a diamond pattern and season generously with salt, pepper and mugwort.
- Place the meat skin-side down in a cold pan, heat slowly and fry for about 15 minutes until crispy, then turn and cook in the preheated oven at 180 degrees for another 20 minutes.
- Pour off the excess fat from the pan, toss the organic chestnuts in the remaining pan drippings and deglaze with water.
- Peel and finely dice the organic kiwis, fold into the chestnuts just before serving and plate everything together with the sliced goose.
