False Stuffed Goose Neck

For the False Stuffed Goose Neck, carefully peel the skin from the goose breast so that it does not tear. Make shallow incisions in breast, fold apart, and pat out between strong plastic wrap to form as wide a surface as possible. Chill. Cut about one-third of the brisket into strips or cubes and mince the rest slightly in a food processor. Chill or allow to freeze.

Puree or chop the well-frozen goose breast meat in a food processor with cream and egg white as well as salt, pepper, marjoram and 2-3 dried plums (or mushrooms) to a homogeneous mass. Mix with the remaining finely chopped dried plums or mushrooms and herbs to taste. Season the skin with salt and pepper and place on aluminum foil. Spread the farce, top with herbs and the raw goose breast pieces to taste.

Roll up with the help of the aluminum foil, twist tightly and poach in approx. 80°C hot water or in the tube at approx. 150°C for at least approx. 50-60 minutes. Let cool down well. Remove foil and fry rather slowly all around in a little oil. Slice thinly and serve the fake stuffed goose neck sprinkled with coarsely ground coriander.

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