Smoked Goose Breast with Figs and Celery Salad

Cut goose breast into fine slices with a sharp kitchen knife or even better with a slicer.

Peel celery, cut into tender strips. Remove the skin from the tangerines and cut off the wedges. Squeeze lemon. Coarsely chop walnuts. Season celery strips with crème fraîche , juice of one lemon, crema di walnuts, salt, balsamic vinegar and freshly ground pepper to taste.

Cut the figs into six halves. Reduce the grenadine syrup slightly and glaze the fig pieces in it.

Arrange smoked goose breast slices like a carpaccio. Place the celery leaf salad in the center. Arrange the glazed figs and the mandarin wedges on top. Flavor with the chervil bouquets and a little pepper.

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