Ginger-Sage Goose Breast Carpaccio

with Rucola Salad

20 minute
When rubbing the goose breast, you can add a trifle of chopped chili pepper to make it spicier.


Rinse and pat the goose breast dry, cut off the skin. Mix the salt, sugar, peeled and chopped ginger and the finely chopped sage. Cover the meat with the spice blend, so that not a part is left out. Wrap it and allow it to ripen in the fridge for 2 days.

For the salad, wash and dry rucola and throw it in a bowl. Toss the rucola with the sliced dried tomatoes, pine kernels and olive oil. Season it with ground pepper and salt. When serving, rinse the goose breast with cold water, pat it dry, slice it thinly and lay the slices on a plate. Pile the rucola salad next to it and drizzle it with Parmesan cheese.


Serves 4

Cooks in 20M + ripening

Nutrition per serving: 423 kcal

Phase photo

Serves 4 persons
  • 1.2 kg goose breast
  • 300 g salt
  • 150 g sugar
  • a smaller piece of ginger
  • 1 bunch of fresh sage
  • 250 g rucola
  • 100 g dried tomatoes in olive oil
  • 50 g roasted pine nuts
  • 150 g Parmesan cheese
  • Maldon sea salt

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