Bejlik – goose (duck) breast on ginger and garlic

Last Updated on October 25, 2024

Bejlik is a term from Jewish cuisine. It is a goose or duck breast that is left in a pair, including the connecting breastbone and skin. In the shops it can be found under the name “bow tie”! According to old recipes, the bejlik is most often steamed or baked in the oven under a lid.

Ingredients:

Rule for 4 servings: 2 pcs duck or goose breast, jointed, including breastbone and skin, so-called. 4-6 pcs of garlic cloves 4-6 pcs of garlic cloves 1 pc large, or two smaller onions 1 pc about 3 cm long ginger rhizome 200 ml of goose, duck or chicken broth salt

Procedure:

Remove the skin from the butternut squash, finely chop the 2 cloves, peel and grate half the ginger, halve the peeled onion and then slice thinly

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Crush the remaining garlic cloves and the grated ginger with salt in a mortar and rub this mixture over the surface of the chicken

Once the onions have browned golden, remove the skins, place both breasts meat side down and breastbone side up, and roast until the garlic is cooked through

Pour in the broth halfway up the meat, cover, place in an oven preheated first to 180 °C, bake for half an hour, then reduce the oven temperature to 150 °C and bake for another half an hour

Remove the bones from the roasted meat, cut the breasts into slices

Mix the broth until smooth, serve as a sauce.

Recommendation:

To the bejlik, serve preferably boiled or roasted potatoes and, for example, red cabbage or cranberry jam, etc.

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