Goose rillettes on toast with lingonberries and oranges along with spicy ketchup
- goose rillettes
- lingonberries (marmalade) 20 g
- fresh oranges
- one slice of toast
- spicy ketchup10 g
Put the lingonberry marmalade and freshly cut slice of orange on a crunchy slice of toast. Then place the formed goose rillettes on it and add spicy ketchup at the end.
Crispy half goose with potato dumplings and steamed red cabbage
- one “Halbe Knusprige Gold-Gans” 550 g / crispy half of a goose
- potato dumplings 180 g
- steamed red cabbage 160 g
- plum sauce 40 g
Remove the protective foil from the crispy half of the goose and place it – still frozen in its aluminum shell – on the baking tray. Roast it in a pre-heated oven using the middle shelf at 200 °C (top and bottom heat) or 180 °C (circulating air) for around 25 minutes. Pay attention to the skin, making sure it turns brown and crispy. Then serve the finished crispy goose with potato dumplings, plum sauce and warm red cabbage.