Make your Christmas wild. This recipe is great with both duck and goose.

Serve 2

Ingredients:

2 wild goose breast with skin
1 orange, fillets
4 dl. fresh orange juice
2 tbsp. fresh lemon juice
1 tbsp. honey
1 cinnamon stick
2 handfulds of kale, finely chopped
1 dl. pomegranate seeds
2 tbsp. olive oil
1 tbsp. white wine vinegar
1 tsp. dijon mustard
1 tsp. honey
50 g. butter
50 g. toasted hazelnuts
Salt and freshly grounded pepper
Fresh thyme

Directions:

Turn oven to 200 C. Cut in the skin side of the goose breasts and season with salt and freshly ground pepper.

In a pot on medium heat add fresh orange juice, fresh lemon juice, honey, cinnamon stick and fresh thyme. Let it boil until it thickness, until about 1 dl. Stir occasionally.

Melt butter on a frying pan on high heat. Fry goose breast on each side for 2 min. Add to a baking tray and transfer to oven. Let it fry in the oven for 15 min. followed by 10 min. rest in foil. Do not pack the meat in foil, just let the foil grab carefully around the meat.

In a bowl mix kale, toasted hazelnuts and pomegranate seeds. Mix dressing of olive oil, dijon mustard, white wine vinegar, honey, salt and freshly ground pepper. Mix salad and dressing, preferably with your hands.

Slice goose breasts and pour over orange juice and enjoy with a crispy kale salad. Happy hunting & happy cooking.

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