Ingredients
1 nice whole goose breast (about 2 lb), salt, marjoram, 3 lb potatoes, 4 small red onions, 1/2 teaspoon ground black pepper, sweet paprika and marjoram each, 1/2 bunch of parsley

Remove the bones of the breasts, rub in with salt and sprinkle with some marjoram. Let it marinade for 20 minutes, then place in a large casserole, with skin facing down. Bake in an oven over medium heat (355 °F, 330 °F in air-convector ovens) for about 15 minutes. Peel the onions and the potato and cut into wedges. Mix with salt, black pepper, paprika, marjoram and the finely chopped parsley. Ladle off the excess oil leaving about 4-5 spoonfuls in the casserole. Arrange the potato and onion in the casserole around the meat and continue baking for 50-60 minutes over medium heat, turning a few times. Before serving, cut the breasts into nice, even slices and arrange with the potatoes on a serving platter.

Preparation time: 2 hours
One serving: 2885 kJ/690 kcal