Goose breast with bulgur and vegetables
Las pechugas de ganso son una carne estupenda que se cocina rápidamente y queda muy elegante en el plato. Se pueden freír o asar a la plancha, ¡pero no olvides quitarles la piel!
Ingredientes · Raciones For 2–4 people
- 2 tbsp goose fat
- 2 tbsp tomato puree
- 200 g bulgur
- 500 ml vegetable broth
- 200 ml cider
- 2 pcs goose breasts
- 2 pcs carrots
- 2 pcs onion
- 6 cloves garlic
- 3 pcs apple
- 4 pieces celery stalks
- thyme
- 1 can of white beans
- 2 cloves garlic
- parsley
- 100 g pastry
Método · 55 min
- For the topping, blend the garlic, parsley, and breadcrumbs in a blender until they become breadcrumbs.
- Put a spoonful of goose fat in a saucepan, add the puree and fry briefly. Sprinkle with bulgur, pour in the cider broth and cook under the lid until almost tender.
- Cut the fat side of the goose breast crosswise without cutting all the way through to the meat, season with salt and pepper. Place the breast in a hot pan, skin side down, and fry for about 4 minutes until golden brown, then turn and fry for about 4 minutes again until golden brown. Place on a plate and cover with foil.
- Heat the second tablespoon of lard in a pot, add the carrots, fry, add the onion, garlic, apples and celery, thyme and fry slowly for about 10 minutes. Add the beans and cooked bulgur, stir and heat through. Season with salt and transfer to a serving plate. Sprinkle with toasted breadcrumbs.
- Cut the breast into slices and spread over the vegetable mixture with bulgur.
Goose breasts are a great quick-cooking meat that looks very luxurious on a plate. You can pan-fry them or grill them, but always remember to cut the skin! As a side dish this time, we chose bulgur with vegetables, which slightly evokes šoulet, but in reality it is something completely different, fresher, lighter and faster.