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Pomeranian Goose Breast or Spickgans

4 servings

Ingredients

• 1 pcs Goose breast, from cleaned goose
• Ground pepper (a little)
• 250 g Salt
• 1 tsp Saltpeter
• 1 tsp Sugar

Instructions

1. From a cleanly prepared goose, detach the breast by making a lengthwise cut on both sides from the neck along the wing bone.
2. With a sharp, flexible knife, loosen the breast meat from the bone, being careful near the ridge to avoid tearing the skin.
3. Sprinkle the inside of the detached breast with a little ground pepper and rub both inside and out with salt, to which you add 1 scant teaspoon of saltpeter and 1 heaped teaspoon of sugar per 250 grams of salt.
4. Sew the breast together and pack it either with the remaining, also pickled, goose meat or with several breasts together into a stoneware pot, let it sit there for 4-6 days and pour the forming brine over it daily.
5. Then remove the breast, briefly press it under a weighted board, sew it into cheesecloth, and hang it in the smoke for 8-14 days.
6. The breast can also be pickled and smoked with the bone, but it is then not as easy to slice.
7. Goose legs can also be prepared in the same way, but are sometimes dry and tough.

Modernized from a treasured 19th-century German cookbook.