Roast goose breast

Ingredients for 4 servings:

• 1 kg goose meat (breast)
• salt and pepper
• 400 ml chicken stock
• 400 g carrot(s)
• 700 g Brussels sprouts
• 40 g butter
• ¼ liter of cider or apple juice
• 1 cup sour cream (200g)
• cornstarch
• 2 tbsp sunflower seeds
• marjoram

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the goose breast, pat dry, and season. Place skin-side up on the roasting rack. Roast in the roasting pan underneath in a preheated oven at 250°C for about 15 minutes, then pour about 1/8 l water into the drip tray. Roast the goose breast at 200°C for about 1 1/2 hours, adding the chicken stock or broth. Baste the goose breast frequently with the stock. Meanwhile, prepare the vegetables: cut the carrots into sticks and sauté the vegetables in hot butter, then add 1/8 l apple cider. Season and cook for 15 minutes. Keep the goose breast warm. Deglaze the pan with the remaining apple cider, skim off the fat, and simmer for about 10 minutes, then season to taste. Sprinkle the vegetables with sunflower seeds.