Pastrami of wild goose, guanciale and hutspot salad

Name: Pastrami of wild goose, guanciale and hutspot salad
Ingredients: Thyme; 30 g Salt; Caraway seed; 1 kg Goose fillet; 20 g Brown sugar; Juniper berry; Peppercorns; 0.5 l Texel bock; Potato; Coriander seeds; Apple; Carrot; Onion; Lettuce; Honey mustard sauce; Currants; Citrus vinaigrette; Walnut; Guanciale; Potato cubes

Pastrami of wild goose with crispy guanciale and fresh hutspot salad.A powerful dish with smoky notes, sweet and sour accents, and various textures.

Ingredients

Thyme

30gSalt

Caraway seed

1kgGoose fillet

20gBrown sugar

Juniper berry

Peppercorns

0.5lTexel bock

Coriander seeds

Potato

Apple

Carrot

Onion

Lettuce

Honey mustard sauce

Guanciale

Currants

Citrus vinaigrette

Walnut

Potato cubes

Preparation

Crush the spices and make a brine from the ingredients. Place the wild goose breast in it and brine for about 24 hours.
Rinse clean, vacuum seal and cook for 6 hours at 51°C. Smoke the pastrami as desired.

Cut the guanciale into thin strips and fry until crispy.
Mix equal parts cooked potato and carrot with briefly blanched onion and season with honey-mustard sauce.
Dice the apple, wash the lettuce, and, if desired, chop the guanciale even finer.

Cut the potato into cubes and fry until crispy.
Spoon the hutspot salad into a ring mold and top with the sliced pastrami, lettuce, guanciale, currants, apple, and crispy potato cubes.
Grate walnut over it and serve with a light citrus vinaigrette.