Score the goose breast skin diagonally on both sides. Sprinkle salt and pepper on the meat and season it with finely chopped rosemary. Sear it skin side down in a hot frying pan. Next, lay it on a tray skin side up and roast it in the oven on a temperature of 165ºC for 1H 25M - 1H 50M, depending on thickness, flipping and basting it.
Slice spring onions thinly and chop parsley.
Pour boiling water over tomatoes, pull the skin and quarter them. Remove the cores and dice them.
Cook the bulgur wheat in saltish boiling water, then drain and rinse it, leave it to drip and pour it in a large salad bowl. To prepare the tabbouleh, add the onions, tomatoes, parsley, lemon juice and olive oil to the bulgur wheat, sprinkle salt and pepper over it and mix the chopped mint leaves into it.
Serve the goose breast carved and with the tabbouleh.
Cooks in 1H and 50M
Nutrition per serving: 673 kcal