Crispy Goose Breast with Tabbouleh

1 hour 50 minute
Instead of bulgur wheat, you can also use couscous. Pour it into a bowl and spill twice as much bouillon (made of stock cube will also do) over it, cover and leave it to rest and swell for an hour.


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.


Serves 4

Cooks in 1H and 50M

Nutrition per serving: 673 kcal

Phase photo

Serves 4 persons
  • 1.2 kg goose breast, salt, pepper
  • 1 small bunch of fresh rosemary
  • For the tabbouleh:
  • 3 tomatoes
  • 3 spring onions
  • 6 bunches of parsley
  • 1 bunch of mint
  • 2 tbsp of bulgur wheat
  • 3 lemons, juice of
  • 100 ml olive oil
  • salt, pepper

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