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.
Cooks in 30M + ripening
Nutrition per serving: 659 kcal