Goose Breast with Garlic

and Orange-Apple Braised Cabbage

2 hour 20 minute
Never stir caster sugar when caramelising with a wooden spoon, but wait until the sugar becomes liquid and light brown. Through being stirred, it may become lumpy and will surely stick to the wooden spoon.


Score the goose breast skin diagonally on both sides. Season the meat with salt and stuff it with garlic cloves halved lengthways. Lay the goose breast in a roasting tin skin side down and roast it in the oven on medium heat (180 ºC; 165ºC in fan oven) for 1H 25M - 1H 50M, depending on the breast’s thickness. Meanwhile flip and bast it several times.

As long as the goose breast is roasting, prepare the orange-apple braised cabbage. First remove the stalk of the cabbage and slice it into thin slivers or shred it. Caramelize the caster sugar in a few minutes or until golden. Pour in the orange juice and simmer it until the sugar melts. Add the cabbage, mix it well and sear for 4-5 minutes at high temperature. Then season it with vinegar, pepper and caraway seeds. With the lid on, steam it for 30 minutes or until tender and stir it every once in a while so that it does not get burnt.

Peel and half the apples and remove their cores. Dice and add them into the tender cabbage and braise them for another 4-5 minutes.

When serving, cut the roast into halves and carve the goose breasts in a somewhat diagonal direction. Garnish the meat with the orange-apple braised cabbage.


Serves 4
Cooks in 2H and 20M
Nutrition per serving: 745 kcal




Phase photo

Serves 4 persons
  • 1.2 kg boneless goose breast (a large piece)
  • 1 tbsp salt
  • 4-5 cloves of garlic
  • For the Orange-Apple Braised Cabbage:
  • 1.2 kg cabbage
  • 1 heaping tbsp caster sugar
  • 500 ml pure orange juice
  • 2 tbsp vinegar
  • 1 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp ground caraway-seeds
  • 2 medium-sized apples

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