Wash goose’s breast under running water. Dry it up and chop finely with tallow and skin. Chop garlic cloves finely and pick marjoram leaves from stalk. Add garlic, marjoram and goose’s oil to shredded meat and mix it to solid mass. Season with salt and fresh minced black pepper. Serve with croutons from wholemeal bread or slice of gherkin.
1 goose’s breast
2 garlic cloves
1 bunch of fresh marjoram or savory
salt & black pepper
2 spoons of goose’s oil
Fundacja Hodowców Polskiej Białej Gęsi