Goose with kopytka

Rubbing breasts with squeezed garlic, herbs, sprinkle with salt and pepper (from the side without the skin). I put in the pan skin. Pour with wine mixed with juice in a ratio of 1: 1, I cover it and put it in the fridge for 24 hours. On the next day I put in the preheated to 240 degrees oven for 40 minutes. Check the fat level in the baking tin and possibly add some fat, after 40 minutes of baking decrease the temperature to 180 degrees and bake covered for even 10 minutes, take off the lid and bake 20 minutes.

Cook the potatoes in salted water until tender.
Drain the cooked potatoes, and for a moment I set on low heat to evaporate. Knead it with flour and egg. Put the mass on table sprinkled with flour. Tear off a piece and I form a shaft diameter of about 1.5 cm. Flatten it with your hand. And then in terms of slicing into pieces about 1 cm. I cover created kopytka with a linen cloth and leave. Last throw them into boiling salted water. When the float to the surface they are prepared (approx. 4 min.)
- Two goose breast
- Three cloves of garlic
- Marjoram
- Tarragon
- Salt and pepper
- 400 ml red wine
- 400 ml of raspberry juice

- 1/2 kg potatoes
- Approx. 150 g of wheat flour
- One egg
- A handful of dried tomatoes
- Herbes de Provence (teaspoon)
- Salt
Restauracja PROPAGO S.C.

The recipe is from:
Restauracja PROPAGO S.C.
ul. Leśnej Polany 8a
05-462 Malcanów

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