Goose peck breast

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Pick goose breast is one of a single breast of a goose specialty produced the Pomeranian cuisine .

For the preparation, the goose breast is separated from the breast bone and the fat on the sides after cleaning. The breast meat is then seasoned with a mixture of salt, saltpeter, sugar and pepper. Then the two sides are folded and sewn together. The meat is then cured in its own brine for several days. Then it is pressed together, wrapped in paper or towels and hot smoked over beech wood (possibly with juniper) for several days .

literature

  • Henriette Davidis : Practical cookbook for the common and fine kitchen. With special consideration for beginners and budding housewives. With over 1500 recipes. Unchanged reprint, new illustrated edition. Herlet, Berlin 1997, ISBN 3-86047-276-3 ( limited preview ).
  • H. von Geibler (Ed.): Pommersches Kochbuch. With 631 self-tried recipes. 8th increased and improved edition. Prange, Kolberg 1925, p. 241 (photomechanical reprint. 2nd edition. Hinstorff, Rostock 1996, ISBN 3-356-00614-2 ).

See also