Mushroom Goose Breast with Potato Noodles

Steps

• 1
  For the ragout, sauté the mushrooms cut into larger pieces in a dry pan and remove them. Do not pour out the liquid that has rendered!
• 2
  In place of the mushrooms, add the sliced goose breast, sauté it all around, then remove it.
• 3
  Sauté the finely chopped onions in the rendered duck fat, season, and pour in the mushroom liquid.
• 4
  The goose and mushrooms can go back into the pan.
• 5
  When the liquid has mostly evaporated, add the chestnuts and whipping cream.
• 6
  After it comes to a boil, add the baby spinach and wilt it in.
• 7
  As a final step, thicken it with starch mixed in a little water.
• 8
  For the noodles, knead a dough from boiled (optionally in their skin), mashed potatoes, flour, salt, and egg. From this, roll out 'snakes' about 1 cm in diameter, slice them to your desired length, and shape them into noodles with your palm.
• 9
  Cook them in simmering salted water for 5-7 minutes, then drain.
• 10
  Serve the ragout placed on top of the noodles.