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Foodxperience

Goose breast with bulgur and beet preparations

The goose breast is cooked sous-vide and then seared. Served with beetroot and a salad of bulgur and Chioggia beet. The approximate purchase price per person is €3.12.

During the holidays, it's time to go all out with the most beautiful nostalgic and classic Christmas menus. Even during this period, it's possible to serve distinctive dishes and keep control over your inventory. Our FoodXperience team got to work with products that, in our opinion, typify Christmas. Cost-effective, beautifully presented, and delicious in taste!

Ingredients

200gGoose fillet (skinless)

50gChioggia beets
Olive oil
50gBulgur
Shallot
Pepper and salt
1units.itemsLime

2units.itemsYellow beet
Olive oil
70gSweet and sour red beets

Preparation

  1. Cook the goose breast sous-vide at 58°C for 60 minutes. Let it cool down and sear before serving.

  1. Bring the bulgur to a boil in water and turn off the heat. Let it sit for 20 minutes.
  2. Rinse the bulgur with cold water and drain well.
  3. Dice the chioggia beet and finely chop the shallot. Mix into the salad.
  4. Dress the salad with olive oil, salt and pepper to taste, and the juice and zest of the lime.

  1. Place the yellow beets in the oven for one hour at 200°C. Let cool slightly and peel off the skin. Then cut into the desired size.
  2. Drain the sweet and sour beets from Kesbeke and save the liquid. Roast these for 10 minutes at 200°C.
  3. Reduce the beet juice until it thickens to a syrupy consistency. Let it cool and mix with olive oil to make a sweet and sour beet vinaigrette.