Goose breast ‘bejlík‘ - recipe
Regional speciality Prague Environs
Preparation time:15 min
Cooking time:45 min
Cooking time:45 min
Number of portions:4
This old Bohemian term for skinless goose breast is the also the name of this delicious dish. Your taste buds as well as your smell receptors can look forward to a meat treat flavoured with garlic and fresh ginger. The aroma is perfectly complimented by potatoes and sauerkraut.
Ingredients:
| 4 pieces of goose breast (around 1200 g) 16 cloves of garlic 120 g fresh ginger 100 g goose fat |
200 g onion salt stock |
Instructions:
The day before you intend to eat this dish, marinate the goose breast in pieces of garlic and fresh ginger.
On the day, fry some finely chopped onions in a frying pan, then pour over the stock.
Sear the goose breasts in a little fat, place them into the onion and stock mix, and roast in the oven until soft. Keep pouring over stock during the roasting process.
Serve with:
boiled potatoes and sauerkraut
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