Culinary Martini greeting: Celebrate autumn at Fernblick

There is hardly any dish that we love as much in November as the hearty Martinigänsl. Our chef Florian reinterprets the traditional roast and refines the tender goose breast with a hearty gingerbread crust. And with our recipe, you can also enjoy this special festive meal at home:

Ingredients

For the goose breast
:- 2 goose breasts (approx. 350g each)
- 100ml red
wine- ½ tsp gingerbread
spice- 2 cloves-
Salt and pepper-
100g butter-
100g crumbled
gingerbread- Salt

For the glazed apples:
- 2
apples - 1 tsp butter
- 1 tsp sugar
- 3 tbsp water
- 1 dash of Calvados

For the red cabbage:
- 1 head of red
cabbage - 1 onion, peeled
- 8
cloves - 1
cinnamon stick - 1 bay leaf
- 4
tbsp cranberries - 3 tbsp
sugar - 2 tbsp
butter - 2 tbsp vinegar (red wine vinegar)
- 500 ml meat stock
- 4 tbsp flour
- 500 ml red wine
Salt, pepper

Preparation

Score the goose breasts crosswise on the skin side and place them in a deep dish. Mix the red wine, gingerbread spice, cloves, salt, and pepper together to make a marinade. Pour this over the prepared goose breasts, cover, and leave to marinate for several hours.

In the meantime, you can prepare the red cabbage by washing it, quartering it, and removing the stalk. Then finely slice the red cabbage. Tip: This is best done with a meat slicer. Put the butter in a saucepan, melt it, and add the sugar. As soon as the sugar caramelizes, add the sliced red cabbage and vinegar. The vinegar will take on the color of the red cabbage.

Stud the onion with the cloves and add it to the red cabbage along with all the spices and cranberries. Fill with the meat stock and simmer for about 30-45 minutes, stirring frequently. Season with salt and pepper, dust with a little flour, stir well, and mix the red wine into the cabbage. Bring everything to the boil again until the red cabbage is soft. Then remove the onion with the cloves, the cinnamon stick, and the bay leaves.

Back to the goose breast: for the crust, mix the butter with the gingerbread crumbs and a little salt. Remove the goose breast from the marinade and pat dry with kitchen roll. Then fry the goose breasts on both sides and place the gingerbread crust on the fat layer. Then place the goose breast in the oven at 160 °C for approx. 15 minutes.

Peel, quarter, and core the apples. Caramelize the sugar in butter in a pan, add the apples, and add a little water and lemon juice. Do not overcook the apples; they should still be firm to the bite. Finally, refine the apple slices with a dash of Calvados.

Now you can arrange the components together. We wish you every success and bon appétit.