Score the goose breast skin. Sprinkle salt on the breast side. Open and scrape a vanilla pod and rub the meat with vanilla seeds. Wrap the breasts in alufoil and place them into the fridge for a night.
On the next day, heat oil in a skillet, lay in the breasts skin-side down and start searing. Sear them for 4 minutes, then turn the breasts to the opposite side and cook for additional 2 minutes. Then transfer breasts into a smaller roasting tin skin side down and roast in a 100 degree ºC oven for 90 minutes.
In the meantime, wash and slice the strawberries for the strawberry ragout with green pepper. Pour 50 ml red wine into a pot, add the strawberry jam and the canned green pepper and boil for 1-2 minutes. Stir 250 ml red wine into the food starch until completely smooth, then add it to the wine-strawberry jam mixture and allow it to simmer until somewhat thickened. Mingle the strawberries therein, season the ragout with some lemon drops, grated lemon zest and shredded mint leaves. Take it off the heat.
Serve goose breasts carved on the diagonal. It is the best when the meat is rosy, but not bloody in the middle. Lay the meat on a plate and pour the strawberry ragout with green pepper around it. For hearty eaters offer steamed rice with star anise, raisins and pineapples. It also works well with potato doughnuts.
Cooks in 1H 50M plus ripening
Nutrition per serving (without rice): 485 kcal