– small green lentils 1 small e potato, floury variety,black pepper pepper.
Skin the goose breast, form it into a roll, wrap it in aluminum foil and put it in the freezer. Cut the goose skin into fine cubes, fry until crispy in a frying pan, remove and drain in a colander. Set the goose fat aside. Rinse the cooled lentils and cook for 35 minutes in the stock at a mild temperature in a closed saucepan. Make the potatoes, peel and grate finely. Clean and finely dice the carrots and parsley root. Blanch for 2 to 3 min in boiling hot salted water, rinse when cool and drain. Clean and finely dice the spring onions. Finely dice the unpeeled apple and mix with 2/5 of the juice of one lemon.
Heat the goose fat in a large frying pan. Add the lentils with the parsley root, carrots, gravy and spring onions and heat, turning to the other side. Stir in the grated potato. Season with salt and pepper. As a final step, add the apple cubes and keep warm with the lid closed at a very moderate temperature.
Clean the arugula, rinse and spin dry. Mix a salad dressing with the remaining pepper, salt, juice of one lemon, sugar and oil.
Mix the leaf salad with it and arrange on serving plates.
Remove the goose breast from the freezer, remove the aluminum foil and cut the meat into thin slices.
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