Roasted Goose Salad with Pyramids Buckwheat
Components:
- Goose breast fillet
- A couple of cherry tomatoes
- Iceberg lettuce (1/2 head)
- ½ red onion
Sauce:
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 1 teaspoon lemon juice
Preparation:
- Use a sharp knife to cut the skin of the goose fillet, salt and pepper. Place the fillet in a dry frying pan with the skin side down and fry on low heat for 10 minutes. Then fry the other side for another 10 minutes. Put the whole thing with the melted fat into a roasting pan and bake it covered (skin side up) for about 1h 20min at 170C. Take out the meat and wait for it to rest. Dice the iceberg lettuce and slice the onion. Cut the meat into thin slices, place on the lettuce, add the tomatoes cut in half. Mix the ingredients for the sauce and pour them over the meat and vegetables. It tastes delicious with Buckwheat Pyramids :)
