Category Archives: goose recipe

Halloween Burgers for alegna

Difficulty: Easy

A simple and fun for kids decorated burgers for dinner … plus the Halloween decorating themselves and may well be double the fun …

Halloween Burgers for alegna

– Burgers
– Pan hamburger
– Lettuce
– Cheese slices
– Olives and tomatoes for garnish Continue reading

Gazpacho of Green Apple


-500 g ripe tomatoes
-500 g of peeled Green Apple
-100 g onion
-150 g of peeled cucumber (I not put)
-1 clove of garlic

Green Apple

-25 g of Apple Cider vinegar
-100 g of olive oil
To decorate:
-1 bunch of fresh chives
-Apple chips
-A dash of oil Continue reading

Veal in orange sauce

Veal in orange sauce I have in a Roman pot cooked. They can also cook in a roasting pan with lid, but should give a little fat to the vegetables. Remove the cover from the Roman pot filled with cold water and water about 10 minutes. Drain again. Veal slices, rinse under running water, pat dry and season with salt and pepper. Peel onion and cut into small cubes. Peel and dice the carrots. Leeks and cut into cubes, depending on the thickness or small rings.


Vegetables lay in the Roman pot and place slices of veal shank. Roman pot tightly with the lid and slide on the middle shelf in the cold oven. Set 225 ° and cook veal slices about 45 minutes. The shells of most untreated oranges with a zester into fine strips. Squeeze the juice and store. Orange peel in a small bowl and pour boiling water over shortly. Pour orange peel in a colander and give the meat to the shell in the Roman pot. Add broth and cook veal slices for another 15-20 minutes at 225 ° in the sealed Roman pot. Veal slices and vegetables with a slotted spoon remove it from the Roman pot and keep warm. Continue reading

Roulade with red cabbage

Roulade with red cabbage is a classic recipe that is traditional in Germany like to eat on Sunday or holidays. The detailed description for the preparation of rolls I’ve described in a separate recipe (see recipe rolls). The rolls have to cook for about 1.5 hours. In the meantime, you can cook the cabbage and cook the potatoes. Red cabbage tastes much fresher flavor than frozen red cabbage or cabbage from the glass and also has a stronger color, like to see in the picture above. You can also cook the cabbage crunchy, but this is a matter of taste.


I personally often spiced red cabbage out of the jar or frozen red cabbage too soft and too strong. It can also serve Brussels sprouts or green beans rolls, but rolls are classically served with red cabbage. The outer leaves of a small head red cabbage remove. The red cabbage with a sharp knife, I like to use my Japanese knives for first half and then after the length into quarters. The white middle stump cut out and cut the cabbage into thin or thick as desired strip. The strips again chop into bite-size pieces. Peel onion and cut into fine dice. Continue reading

Goose leg

Goose leg is braised slowly in the oven and thus remains juicy. The red wine can also be replaced with black currant juice, which tastes also very aromatic. I have goose leg, as shown in the picture above, with duchess peas served on chips. You can also classically rich goose leg with red cabbage or Brussels sprouts. Goose leg tastes just as good to kale. If you get no fresh goose leg, you should thaw frozen goose leg in the refrigerator overnight.


The best places for you the goose leg in a sieve, the sieve is to drip on a bowl and cover the goose leg off with a deep dish. I used a small portion of each leg of goose from 400 g in weight. Discard the defrosted the next day and rinse thoroughly under running water leg of goose. Goose leg dry with kitchen paper to remove the visible fat on the underside of the skin and set aside. Rub the leg of goose with salt and pepper. Preheat the oven to 180 degrees. A roasting pan or ovenproof casserole on the stove. The goose fat in the pan miss at high temperature until it is lightly browned. The fried pieces out goose fat is small and looks like flare fat. Continue reading

Duck breast with orange sauce

Duck breast with orange sauce goes well with red cabbage and hash browns corners. Preheat the oven to 200 °. Goose breast, rinse, dry and season with pepper and salt all around. Goose breast with the skin side up in a roasting tin and without cover on the middle rack for about 30 minutes fry, so the fat runs out. Peel the onions. An onion into quarters and cut an onion into small dice. 150 g orange marmalade filling in a saucepan, 1 / 2 liter add warm broth and stir. After 30 minutes of cooking time put the coarse onion pieces and fry sage leaves in the chest with goose fat and pour some orange broth.

Duck _breast

Do not use too much stock at once, so the geese breast scorched and not boiled. The roast goose breast for 60 minutes. It gradually pour half the remaining orange broth. The rest of the orange sauce and set aside. Red cabbage into strips. In a saucepan of goose fat omit, add the diced onions and red cabbage and fry lightly. Add sugar and red wine vinegar. The peel of oranges together with the white skin with a sharp chef’s knife cut, fillet the oranges and cut into small cubes. The orange field. Half of the orange juice with a little give to the red cabbage, 0.1 L broth and stir in 1 tablespoon orange marmalade and season the cabbage with salt and pepper. Cover and simmer for one of the red cabbage about 30 minutes gently. Heat a nonstick pan and fry the corn germ oil in it slowly until golden brown hash browns corners so that they will do well inside. Continue reading

Stuffed Goose

Stuffed goose is classically filled with apples and onions. Traditionally served as an accompaniment to red cabbage or Brussels sprouts and potato dumplings or boiled potatoes. The best way to Boskoop suitable for filling, as this apple variety is particularly fragrant and frying is particularly crumbly. If you want to serve the apples after frying as a supplement, you should use them in the piece. If the apples before filling small cuts, they take the fat of the goose better. Then I would not, however, they serve as a supplement because they are full of fat suck.


A kitchen-ready goose under running water, rinse inside and out and dry with kitchen paper. The visible fat on the outcome of the abdominal cavity to remove and set aside. You can use this instead of goose fat for frying fat from red cabbage on. Season the goose inside and out with salt. A stalk of mugwort in the abdominal cavity of the goose lay. 2 1 / 2 apples into quarters and place in a bowl. Shell and core housing need not be removed because they provide a stronger aroma. 1 / 2 apple for the cabbage aside. Peel 1 1 / 2 onions into quarters and mix with the apples. 1 / 2 onion for the red cabbage aside. Continue reading

Fall goose breast on lettuce

Smoked goose breast cut into slices and fan-shaped spread over three large flat plates. Pull apart into individual sheets lollo rosso, rinse briefly under running water and drain well. middle stump removed if it is too bitter. Lettuce leaves into bite-size pieces and pull them in a salad bowl. Blue grapes in half and remove any seeds. Lollo rosso mix with grapes and spread on the plates. Rinse a large ripe but firm pears and rub dry. Pear into quarters, remove stem, flower initial and core.


Pear into wedges, sprinkle with lemon juice and serve alongside the salad. Stir from nut oil, balsamic vinegar and honey make a marinade. Season with freshly ground pepper and salt. Flat-leaf parsley finely chop and add to the marinade. Sliced ​​hazelnuts coated in a pan and fry without oil for so long, they start to smell it. Hazelnuts and distribute the marinade over the salad. Continue reading