Goose breast according to mother-in-law Irmgard

Ingredients for 6 servings:

• 1 ½ kg goose breast
• Salt
• Water
• cornstarch
• cream
• some caramel coloring, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Here the unadulterated taste of a crispy goose breast comes to the fore

Rinse the goose breast, dry it, and rub it all over with salt. Set the oven to 200°C (top/bottom heat). Preheat a roasting pan on the hob. Brown the fat side of the goose breast in the roasting pan for about 5 minutes, then brown the inside for about 2 minutes. Skim off most of the rendered fat and reserve (in a fat-separating sauce boat). Add a little water. Pierce the breast several times. Place the roasting pan in the center of the oven. Every 15 minutes, baste the breast with the meat juices, skimming off the fat, and adding more water if necessary. After 80 minutes, the cooking time is up. Remove the goose breast from the roasting pan and keep warm in the oven. Bring the stock to a boil. Pour the stock into a saucepan and add the watery phase of the fat separation. Thicken the stock with cornstarch. Pour in some cream and add caramel coloring to the sauce to darken it. Carve the goose breast and serve.