Stuffed Goose Breast Roulade on Pepper Sauce

For the stuffed goose breast roulade on pepper sauce, remove the skin and bones from the goose breasts. Cut lengthwise so that you can form a roulade.

Cut bread, carrot and cauliflower into very small pieces. Beat egg with milk, add salt and pour over bread cubes with vegetables. Allow to soak and if necessary bind with a little breadcrumbs.

Season the goose breasts with salt and pepper, place a small roll of bread stuffing on top, roll up and wrap with slices of pancetta. Fasten with a string. Preheat the oven to 180 degrees.

In a frying pan with a little oil, sear the goose breasts well on all sides and transfer to a roasting pan without any leftover roast. Brown the skin and bones well in another pan with a little oil and add to the goose breasts.

Let the goose breasts roast in the oven for about 40 minutes (depending on their size).

For the pepper sauce, peel and core the apple and cut into small cubes. Heat some butter in the leftover roast, brown the apple cubes and deglaze with some brandy.

Pour in game stock, bring to a boil and puree. Mix in peppercorns and bring to the boil again.

Remove string from stuffed goose breast roulades, cut open and arrange on pepper sauce.

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