Dithmarsch Goose Breast in Thyme Crust

Rating: 3.5 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For The Thyme Crust:

For The Orange Vinaigrette:



Mix the breadcrumbs, grated orange zest and chopped thyme to make the breadcrumbs. Rinse the goose breast, rub dry and roll in it. Fry in vegetable oil for a few minutes on both sides until golden brown and then cook in the oven at 160 °C for about 20 minutes. Cut into slices and arrange on a plate or possibly on a platter.

Rinse the lettuce and pull apart. For the salad dressing, bring honey, orange juice and ginger to a boil, cool, then stir through with oil and vinegar and finally season with salt and cayenne pepper.

Arrange the lettuce on the platter and garnish the edges with tomato quarters and orange fillets, drizzle the salad dressing on top.

Serving: Pumpkin seed or walnut bread.

Egg white 48 g

Fat 18 g

Carbohydrates 16 g

Dietary fiber 2 g

Minerals 4 g

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