Orange-marinated Goose Breast

and Green Apple Salad with Lime Dressing

30 minute
You can add some lime juice to the marinade and a little orange liqueur, if you have some at home.


Rinse and pat the goose breast dry, cut off the skin. Mix the salt, sugar, orange zest and juice. Cover the meat with the orange marinade to the full, so that not a part is left out. Wrap it and put it into the fridge to ripen for 2-3 days.

For the salad, peel and julienne the apples and cut the iceberg lettuce into thin slices. Mix the mayonnaise with the grated zest and the squeezed lime juice and all the other ingredients, then toss the dressing with the iceberg lettuce.

When serving, take the goose breast out of the marinade, rinse it with cold water and pat it dry. Slice the meat thinly, lay the slices on a plate and arrange the green-apple salad with lime dressing next to it.


Serves 4

Cooks in 30M + ripening

Nutrition per serving: 659 kcal

Phase photo

Serves 4 persons
  • 1.2 kg goose breast
  • 300 g salt
  • 150 g sugar
  • 2 oranges, juice and zest of
  • For the salad:
  • 800 g green apples
  • 1 smaller iceberg lettuce
  • 2-3 limes
  • 100 g Mayonnaise
  • 100 ml cream
  • salt, pepper
  • 2-3 tbsp honey

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