Petto d’Oca in Crescione – Goose Breast with Watercress

Heat a little oil in a pan and brown the goose breast in it. Pour in the vegetable soup, close the lid and continue cooking in the oven heated to 180 °C. The goose breast should always be one third covered with the vegetable soup. The goose breast should always be covered to one third with the vegetable soup. At the end of the cooking time, the goose breast should still be slightly pink inside. To be absolutely sure, you can measure with a meat thermometer. If the heat inside is 63 °C, the goose breast is thoroughly cooked.

Mix some olive oil with the aceto balsamico and a tiny bit of salt to make a dressing. Divide the cress evenly on plates and drizzle with half of the dressing. Cut the goose breast into slices while it is still lukewarm and place it on the bed of cress. Evenly distribute pomegranate and pine nuts as well as raisins on top and drizzle with the remaining dressing.

Tip: If you don’t like raisins, simply omit them.

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