Nature & Respect - Crispy Free-range Goose breast fillets with orange-honey sauce

For black lentil salad:

Wash the goose breast filets in cold water and pat dry well. Cut out the bones. Make a diamond-shaped incision in the skin with a sharp knife. Season with salt and pepper.
Heat oven to 100 degrees (top/bottom heat).
Heat a heavy pan (cast iron pan) strongly for about 3 minutes. Place the goose breast fillets skin side down in the hot pan, reduce the heat to medium and roast the meat for about 5 minutes. Then flip the meat and fry in the rendered goose fat for another 5 minutes. Then place in the preheated oven for 30 minutes.
In the meantime, filet 2 oranges, reserving the juice. Sieve stock into a pot, add orange juice, ginger, cinnamon, coriander, cloves and simmer for 10 minutes, season with salt and pepper. Bind with stirred starch and stir in butter. Finally, add oranges and honey. Set aside.
For the black lentil salad: wash the black lentils in cold water, put them in a pot with water at a ratio of 1:2 and bring to a boil. Once the water boils, turn the heat to the lowest setting and simmer the lentils for about 25 minutes with the lid closed. Season cooked lentils with salt and pepper and let cool. In a hot pan, fry almonds briefly and chop finely. Then put the cooled lentils and almonds in a bowl. For the dressing, mix together the peel of 1/2 orange with mustard, olive oil and maple syrup and add to the lentils.
Cut goose breast filet into slices and place on black lentil salad with orange pieces. Serve with rosemary and pine nuts.

Crispy Free-range Goose breast fillets with orange-honey sauce