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Goose from Boltenhof

Goose with quince and wine merchant sauce

The Hotel Boltenhof tells us a recipe for festive get-togethers with family and friends.

Christmas is in the air! We want to spend Christmas with our loved ones as sustainable as possible. In addition to the conscious choice of gifts or a conscious one renunciation belongs also the choice of the feast for planning. We have the hotel Boltenhof asked what they were serving on Christmas Eve. The answer is: home-bred geese with quince and wine merchant sauce.

Good Boltenhof Fresh food is served - both at breakfast, which is included with every overnight stay, and in the evening at Fine Dining in their own restaurant GOOD. As the name suggests, you eat at GOOD particularly well and mainly eats well-chosen foods. The ingredients for this come either from our own organic farm, such as meat or are sourced from suppliers that the host family knows personally. They supply what cannot be done by themselves, such as vegetables, fish, mushrooms, goat's cheese and bread.

The Hotel on the estate Boltenhof is an enchanting place in the north of Brandenburg. Guests, the host family and long-term visitors live there in harmony with nature and the animals of our own organic farm.

Goose from Gut Boltenhof

Ingredients for a goose

For the wine merchant sauce:

– 50 g butter, chilled

– 8 shallots

– 125 grams of mushrooms

– 1 tsp fine flour

– 5 sprigs of thyme

– 5 black peppercorns 500 ml of red wine

– 250 ml port wine

– 400 ml goose broth


For the poached quinces:

– 6 quinces, peeled, cored, cut into wedges (put them in lemon water immediately afterwards so that they don’t turn brown)

– 800 grams of sugar

– 2 liters of water

– Zest of 2 oranges

– 6 cinnamon sticks

– 10 star anise

– 4 whole cloves

– 2 whole allspice corns

Preparation goose:

Bone the goose and separate the breasts and thighs, scraping excess fat and goose carcass from the thigh. To skip the fat, first chop it into small pieces. Put the pieces in a saucepan and add enough water to just cover them. Bring to a boil over high heat. Once the water is boiling, reduce the heat and continue to simmer until all you have is fat. The fat will then go from milky to clear and the bubbling will slow down. The strained fat can be stored in sterilized jars in the refrigerator for up to six months.

Place the thighs in a saucepan and cover with some of the rendered fat and cook over very low heat until the meat is tender and comes off easily. Just before the thighs are done, add more of the rendered fat to another ovenproof skillet and heat over medium-high. Slowly cook the goose breasts, skin side down, until the skin has turned a dark brown colour. Then turn the goose brush over and put it in the preheated oven at 180 °C. Baste regularly with your own fat. The duration varies depending on the size of the breasts, around 30 minutes. Remove from the oven and let the goose breasts rest.

Preparation of wine merchant sauce:

For the wine merchant sauce, melt 25g butter in a saucepan over medium heat, add the shallots and mushrooms and sauté until lightly browned. Add the flour, stir for 2 minutes, then add the thyme and peppercorns and deglaze with half the red wine. Boil down to a syrup. Add the port wine and the rest of the red wine, reduce by half, then add the broth. Reduce heat and simmer on low until sauce is reduced by a quarter, about 20-30 minutes. Strain the sauce through a sieve. Discard the solids and pour back into a clean saucepan.

Preparation of quinces:

For the poached quinces, place the water and sugar in a medium saucepan and heat until the sugar is dissolved and incorporated. Add the cinnamon, orange zest, star anise, cloves and allspice and bring to a boil. Reduce heat and reduce liquid by 50%. While the syrup is simmering, prepare the quinces. When the syrup has reduced, add the quinces and cook over low heat until tender (about 2 hours). Allow the quinces to cool in the syrup and refrigerate until ready to use. Before serving, sauté the quinces in butter over medium-high heat until golden brown on both sides.


To serve:

To serve, slice the goose breast and arrange on a serving platter with the quince and wine merchant sauce. Finish off with a fragrant yarrow oil. Place the confit goose legs on a separate plate and break them up with a fork. Pour the remaining sauce into a serving bowl. Serve the dish with your personal favorite vegetables and salad.

We wish you a lot of fun cooking and enjoying with your loved ones!

roast goose

© Photos: Hotel Boltenhof & Maria Schiffer


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