Rakott Libamell, aka Stuffed Goose Breast on the Bone 🍖
- Jan 25
- 1 min read
A dish with deep Jewish-Hungarian roots, slowly disappearing from the food scene, unfortunately. With my mom, we’re bringing it back to life, just like how our grandmothers used to make it. The taste of holidays past, the warmth of tradition, and a flavor that connects us to generations before us.
Here’s how 💃🏻
It’s always helpful to ask your butcher to prepare the breast and mince the meat for you as it saves a lot of time ⏳. This recipe is also amazing with chicken.❤️
Method:
Mince the goose breast (keep the bone + skin!) and mix with 2 eggs, soaked bread, leeks, garlic, salt, and pepper. (Traditionally mushrooms + parsley too, but we skipped this time).
Let it chill 30min.
Reshape it back on the bone, cover with skin, and fold the sides under.
Make shallow cuts in the skin.
On a tray, add 1 cup of water → cover with aluminum foil + bake 1hr at 180°C.
Uncover, baste with its own juices, and remove excess liquid.
Bake another 30min uncovered till golden + crunchy ✨
‼️ Totally addictive ⚠️
