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Cantonese Goose Breast Soup | Aromatic & Warming
(0)
35 min
Quick
Gurkerl Küche
Eine aromatische, wärmende kantonesische Nudelsuppe mit saftig im Backrohr gebratener Gänsebrust, feinen Mie-Nudeln, frischem Pak Choi und Shiitake-Pilzen in einem würzigen Sternanis-Ingwer-Fond.
Ingredients
Preparation method
Preparation & cooking the goose breast
Preheat the oven to 180 °C top/bottom heat. Score the skin of the goose breast in a diamond pattern without cutting into the meat. Season on both sides with a pinch of salt and pepper.
Place the goose breast skin-side down into a cold pan without adding extra fat. Fry over medium heat for approx. 6–8 minutes until the skin is golden brown and wonderfully crispy. Turn over, sear briefly on the meat side for 2 minutes, and then finish cooking in the preheated oven for about 12–15 minutes until juicy. Let rest for 5 minutes before slicing.
Cooking the aromatic broth & preparing vegetables
Slice the ginger thinly and lightly crush the garlic cloves. Clean the shiitake mushrooms and cut them into slices. Wash the pak choi and quarter lengthwise. Cut the spring onions into thin rings.
Chef's tip
For an especially clear broth, strain out the spices with a skimmer or fine sieve before adding the vegetables.
If you prefer it a bit spicier, you can also add a few fresh chili rings or a drizzle of chili oil over the soup when serving.
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