Goose Breast with Orange Sauce

preparation

1. Preheat the oven to 200 ° top / bottom heat, circulating air 180 °. Coarsely chop the onion and soup vegetables, cut the garlic into small slices. Halve the oranges and squeeze them. Peel the ginger, roughly chop it and press it through a sturdy garlic press (or chop it very finely). Mix 3 tbsp honey, 2 tbsp orange juice (set aside the rest of the orange juice for the sauce) and ginger in a saucepan and heat briefly.

Preparation:

1. Rinse the goose breast, pat it dry and cut the skin with a sharp knife in a diamond shape. (Do not cut too deeply so that the meat is not damaged) Brush with the honey and orange juice mixture and rub in salt and pepper. Set aside the rest of the honey and orange juice mixture

1. Place the goose breast skin side up on the oven rack with the drip pan underneath. Fry in a preheated oven at 200 degrees, fan-assisted 180 degrees, for about 45 minutes; Brush with the rest of the honey and orange juice mixture in between. Cover the meat with aluminum foil after about 20 minutes.

Preparation of the sauce:

1. While the goose breast is frying in the oven, melt the tablespoon of powdered sugar in a large saucepan over medium heat without fat or oil and let it take on color. Add the prepared soup vegetables, onion and garlic and roast, stirring constantly. Stir in the tablespoon of tomato paste, stir briefly, deglaze with half of the red wine, reduce, add the remaining red wine, reduce again, and then pour on the poultry stock and the remaining orange juice and simmer gently for about 20-30 minutes, strain and to the side put. (As usual, the soup vegetables are already cleaned by the husband beforehand)

1. After approx. 45 minutes, remove the oven rack with the goose breast and the drip pan. Turn the oven down to 180 degrees, convection 160 degrees. Drain the fat that has leaked from the goose breast from the drip pan and use it elsewhere.

1. Dissolve the crusts that have formed in the drip pan with a little water and a wooden spatula and pour the sauce that was set aside into this drip pan, place the rosemary sprig in the sauce and put it back in the oven. Put the goose breast with the wire rack back in and let it cook for another 45 minutes, occasionally covering the goose breast with the aluminum foil and pour the sauce over it, then put the aluminum foil back on top. Let the goose breast cook for the last 10 minutes without aluminum foil.

1. Now take the goose breast out of the oven, boning and carving, and keep warm. Pour the sauce from the drip pan over a sieve into a sauce boat, remove the rosemary sprig. Finished!

1. I served the goose breast with red cabbage and potato dumplings! (I confess that for once they are not “homemade potato dumplings”, the blue or red cabbage is already homemade) And now I wish you bon appetit!