My sauce for the goose – basic recipe

Ingredients for 1 servings:

• 1 portion of giblets (I use the neck, stomach, heart, and wing tips of the goose I’m processing)
• 1 onion(s)
• 1 pack of soup vegetables (celery, leek, carrot, parsley)
• 2 garlic cloves
• 1 tsp black peppercorns
• 2 bay leaves
• 2 sprigs of thyme
• 4 cloves
• 2 sprigs of parsley
• 1 tsp salt
• 1 liter of water
• 250 ml red wine, dry
• Goose fat (here some of the fat from the goose used)
• Flour, 2 – 3 tbsp

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours

The sauce is made from the neck, gizzard, heart, and wingtips of the goose. The goose also provides the necessary fat, as there is plenty of it inside. Render some of the fat from the inside of the goose in a pot. Add the cleaned neck, gizzard, heart, and wingtips to the pot and brown. Trim and chop the vegetables, onions, and garlic. Add to the pot and brown. Add the spices and top up with water and red wine. The ratio of water to red wine can be varied. If you don’t want to use alcohol, just use water. Simmer for about 1.5 hours. Then strain the broth through a sieve. Render the goose fat again. Brown the flour while stirring (this takes a while). Deglaze with the broth and bring to a boil, stirring constantly. Simmer for 10 minutes to remove the flour flavor. Stir in the drippings from the goose. Season to taste.