I usually make this roll when I feel like preparing something special, but I don't want to spend the whole day in the kitchen. Goose breast is not always easy to find, so I’ve also tried turkey or chicken breast – it works just fine. What I like about this recipe is that it is versatile, has no complicated steps, and the result is suitable for a family Sunday meal, but it can also be taken to go if there are leftovers.
Quick Info
Total time: approximately 1 hour and 45 minutes
Preparation time: 30 minutes (approximately)
Baking time: 60-75 minutes
Servings: 4
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 goose breast (or turkey/chicken if you prefer)
4 eggs
2-3 large mushrooms
1/2 red bell pepper
1 onion
Chicken spices
Salt
Pepper
200 ml dry red wine
200 ml water
Preparation method
1. Start with the omelet filling. Chop the mushrooms and onion finely. Heat a pan over medium heat with a little oil and sauté the onion and mushrooms for about 3-4 minutes, stirring occasionally. When they have softened, add the finely chopped red bell pepper, salt, and pepper to taste. Keep on the heat for another 2 minutes, then set aside and let cool.
2. Crack the eggs into a bowl and beat them as for an omelet. When the vegetables have cooled, add them to the eggs and mix well.
3. Pour the mixture into a flat baking tray lined with parchment paper (or greased with a little oil, if you prefer). Spread evenly. Bake in a preheated oven at 180°C for 10-15 minutes, until the omelet is cooked and firm to the touch. Remove the tray and let the omelet cool completely.
4. Prepare the goose breast (or turkey/chicken): slice it thinly so you can form two equal rolls. If the pieces are thicker, you can gently pound them with a meat mallet to thin them out. Season each piece with salt, pepper, and chicken spices.
5. Remove the omelet from the tray and cut it to the size of the meat pieces, so it fits for rolling.
6. On a piece of cling film, place the meat pieces side by side, slightly overlapping if necessary, to create as even a sheet as possible. Place the omelet over the meat.
7. Using the cling film, roll everything tightly, making sure the filling doesn’t spill out the sides. Wrap the resulting roll in aluminum foil to keep it compact.
8. Repeat the process for the second roll if you have two suitable pieces of meat.
9. Place the wrapped rolls in a tray. Pour 200 ml of dry red wine and 200 ml of water into the tray.
10. Put the tray in the oven at 180°C and let the rolls bake for about 60 minutes. If you used turkey or chicken breast, check after 50 minutes – they may cook faster.
11. Remove the rolls from the oven, unwrap the aluminum foil, and carefully transfer them to a platter. Let them rest for 10-15 minutes before slicing, making it easier to portion.
12. Serve the roll warm, ideally with mashed potatoes.
Why I make this recipe often
I love it because the ingredients are simple, and the roll is hearty and tasty. It can be prepared in advance, looks good when sliced, and you can use any kind of poultry meat you have on hand. If there are leftovers, it’s also good cold the next day.
Tips and variations
Tips
- Use meat cut as evenly as possible to avoid gaps in the roll.
- The omelet must be completely cool when you place it over the meat; otherwise, it can make the roll too moist.
- Wrap the roll tightly in cling film to prevent it from unraveling while baking.
Substitutions
- Goose breast can be replaced with turkey or chicken breast. Follow the same procedure.
- You can skip the red bell pepper if you don’t have it, but it adds a bit of color and flavor.
Variations
- For a more intense flavor, you can add a little grated cheese to the omelet (not in the original recipe, but it works).
- You can also add dill or chopped parsley to the omelet mixture if you have some.
Serving ideas
- Classic, with mashed potatoes.
- Alongside a green salad or coleslaw if you want something lighter.
- It can be sliced thinly and served on an appetizer platter.
Frequently asked questions
1. Can I use only chicken breast, without goose or turkey breast?
Yes. Chicken breast works just as well, just flatten it as evenly as you can.
2. Do I have to cook the omelet in the oven?
Yes, it’s important for it to set so you can work with it. It cannot be replaced with a classic pan omelet, as it won’t be firm enough for rolling.
3. Can I make the roll without cling film and just with aluminum foil?
It’s possible, but using cling film allows for a tighter roll and keeps the filling in place. If you don’t have it, try to roll as compactly as possible directly on aluminum foil.
4. Can I use white wine instead of red wine?
Yes, you can also use dry white wine, but the final flavor will be slightly different.
5. Can the roll be eaten cold?
Yes, it can be sliced and served cold, great for takeout or on an appetizer platter.
Nutritional values
Approximately, per serving (out of four):
Calories: 350-400 kcal
Protein: 36-40 g
Fat: 15-20 g (depending on the type of meat)
Carbohydrates: 4-6 g
Values may vary depending on the size of the poultry breast and how much oil you use for sautéing the vegetables.
Storage and reheating
The roll keeps well in the refrigerator, wrapped, for up to 3 days. It can be eaten cold or reheated in the oven for a few minutes. I do not recommend reheating in the microwave, as it tends to dry out the meat. If reheating in the oven, cover it with foil to prevent it from drying out.
Quick Info
Total time: approximately 1 hour and 45 minutes
Preparation time: 30 minutes (approximately)
Baking time: 60-75 minutes
Servings: 4
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 goose breast (or turkey/chicken if you prefer)
4 eggs
2-3 large mushrooms
1/2 red bell pepper
1 onion
Chicken spices
Salt
Pepper
200 ml dry red wine
200 ml water
Preparation method
1. Start with the omelet filling. Chop the mushrooms and onion finely. Heat a pan over medium heat with a little oil and sauté the onion and mushrooms for about 3-4 minutes, stirring occasionally. When they have softened, add the finely chopped red bell pepper, salt, and pepper to taste. Keep on the heat for another 2 minutes, then set aside and let cool.
2. Crack the eggs into a bowl and beat them as for an omelet. When the vegetables have cooled, add them to the eggs and mix well.
3. Pour the mixture into a flat baking tray lined with parchment paper (or greased with a little oil, if you prefer). Spread evenly. Bake in a preheated oven at 180°C for 10-15 minutes, until the omelet is cooked and firm to the touch. Remove the tray and let the omelet cool completely.
4. Prepare the goose breast (or turkey/chicken): slice it thinly so you can form two equal rolls. If the pieces are thicker, you can gently pound them with a meat mallet to thin them out. Season each piece with salt, pepper, and chicken spices.
5. Remove the omelet from the tray and cut it to the size of the meat pieces, so it fits for rolling.
6. On a piece of cling film, place the meat pieces side by side, slightly overlapping if necessary, to create as even a sheet as possible. Place the omelet over the meat.
7. Using the cling film, roll everything tightly, making sure the filling doesn’t spill out the sides. Wrap the resulting roll in aluminum foil to keep it compact.
8. Repeat the process for the second roll if you have two suitable pieces of meat.
9. Place the wrapped rolls in a tray. Pour 200 ml of dry red wine and 200 ml of water into the tray.
10. Put the tray in the oven at 180°C and let the rolls bake for about 60 minutes. If you used turkey or chicken breast, check after 50 minutes – they may cook faster.
11. Remove the rolls from the oven, unwrap the aluminum foil, and carefully transfer them to a platter. Let them rest for 10-15 minutes before slicing, making it easier to portion.
12. Serve the roll warm, ideally with mashed potatoes.
Why I make this recipe often
I love it because the ingredients are simple, and the roll is hearty and tasty. It can be prepared in advance, looks good when sliced, and you can use any kind of poultry meat you have on hand. If there are leftovers, it’s also good cold the next day.
Tips and variations
Tips
- Use meat cut as evenly as possible to avoid gaps in the roll.
- The omelet must be completely cool when you place it over the meat; otherwise, it can make the roll too moist.
- Wrap the roll tightly in cling film to prevent it from unraveling while baking.
Substitutions
- Goose breast can be replaced with turkey or chicken breast. Follow the same procedure.
- You can skip the red bell pepper if you don’t have it, but it adds a bit of color and flavor.
Variations
- For a more intense flavor, you can add a little grated cheese to the omelet (not in the original recipe, but it works).
- You can also add dill or chopped parsley to the omelet mixture if you have some.
Serving ideas
- Classic, with mashed potatoes.
- Alongside a green salad or coleslaw if you want something lighter.
- It can be sliced thinly and served on an appetizer platter.
Frequently asked questions
1. Can I use only chicken breast, without goose or turkey breast?
Yes. Chicken breast works just as well, just flatten it as evenly as you can.
2. Do I have to cook the omelet in the oven?
Yes, it’s important for it to set so you can work with it. It cannot be replaced with a classic pan omelet, as it won’t be firm enough for rolling.
3. Can I make the roll without cling film and just with aluminum foil?
It’s possible, but using cling film allows for a tighter roll and keeps the filling in place. If you don’t have it, try to roll as compactly as possible directly on aluminum foil.
4. Can I use white wine instead of red wine?
Yes, you can also use dry white wine, but the final flavor will be slightly different.
5. Can the roll be eaten cold?
Yes, it can be sliced and served cold, great for takeout or on an appetizer platter.
Nutritional values
Approximately, per serving (out of four):
Calories: 350-400 kcal
Protein: 36-40 g
Fat: 15-20 g (depending on the type of meat)
Carbohydrates: 4-6 g
Values may vary depending on the size of the poultry breast and how much oil you use for sautéing the vegetables.
Storage and reheating
The roll keeps well in the refrigerator, wrapped, for up to 3 days. It can be eaten cold or reheated in the oven for a few minutes. I do not recommend reheating in the microwave, as it tends to dry out the meat. If reheating in the oven, cover it with foil to prevent it from drying out.