Pork Medallions Served on Goose Breast and Apple

Preparation/cooking time: ca. 30m + Roast in the oven: ca. 20m

For 2 people

Nutritional Information

Contains 0 Kcal


  • 4 medallions of pork fillet, approx. 60 g each
  • salt and pepper to taste
  • clarified butter
  • 1 tbsp. Calvados apple brandy
  • 1 sour apples, peeled, cut into thin slices
  • 8 slices Fine Food Poitrine d'oie fumée (smoked goose breast), 4 cut into strips
  • mustard

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  • Season the medaillons with salt and pepper. Brown for approx. 2 mins. each side in the hot clarified butter, remove and leave to cool. Briefly fry the apple in the clarified butter. Add the Calvados and goose breast in strips, mix and place in an ovenproof dish. Top with the medaillons. Coat the surface with mustard, top with the remaining goose breast (without fat if desired).
  • Cook for approx. 20 mins. in the centre of the oven at 180º C (fan oven 160º C).

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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