RSS Feed

Goose Breast with Persimmon Baked in Honey Whiskey and Boiled Potatoes in Butter Recipe

2017/12/20 by Varga László

Ingredients (2 servings):

  • 500 g purple potatoes
  • 1 whole goose breast (it may be also duck breast) 
  • 2 persimmons
  • 50 g butter
  • salt and pepper to taste
  • 50-100 ml honey flavoured whiskey

Preparation method:

  1. Slice the persimmons into 1 cm thick slices.
  2. Smear an ovenproof dish with some butter.
  3. Lay the persimmon slices in this dish and pour over the honey whiskey.
  4. Place the dish with persimmons into the oven preheated to 200 C and cook for about 20 minutes or so, until the persimmon slices got caramelised .
  5. Wash thoroughly the purple potatoes and then boil them skins on till fork soft.
  6. Wash the goose (duck) breasts and then pat them dry with paper towels. Salt and pepper them to taste.
  7. Lay the breasts skin side down a heavy bottomed frying pan and dry them over low heat for about 15 minutes.
  8. Flip them them and fry them on their meat sides for another 3 minutes.
  9. Slice the breasts and serve them on top of the roasted persimmons alongside the halved purple potatoes topped with pieces of butter.


No Comments »

No comments yet.

You must be logged in to post a comment.