Goose breast fillet in Chianti sauce with honey-vanilla shallots and prawns

Ingredients for 4 servings:

• 800 g goose breast fillet(s)
• 400 g king prawns
• 500 g carrot(s)
• 6 shallots
• 100 ml vegetable stock
• 100 ml dry red wine (e.g. Chianti or other)
• 500 g pasta, fresh (e.g. ravioli)
• 4 tbsp rapeseed oil
• 3 tbsp honey
• e.g. vanilla sugar
• n. B. Salt and pepper from the mill
• possibly sauce thickener if required

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Thaw the goose breast fillets and king prawns overnight in the refrigerator. Preheat oven to 200°C (top/bottom heat) (or 180°C (fan oven). Score the skin of the goose breast fillets into diamond shapes. Season with 1 teaspoon of freshly ground pepper and salt as desired. Place the goose breast in a pan with 2 tablespoons of heated rapeseed oil, skin-side down, and fry for about 5 minutes over medium heat. Then turn and fry the other side for about 5 minutes. Remove the goose breast from the pan and place it skin-side down on the oven rack. Place a roasting pan or baking sheet underneath and add a little water. Cook the goose breast for about 10 minutes, then turn and cook for another 40 minutes. Meanwhile, peel and wash the carrots, cut them into the desired shape, and cook in lightly salted boiling water for about 10 minutes. Peel the shallots and halve or quarter them, depending on their size. Heat two tablespoons of honey and the vanilla sugar in a small pan. Add the shallots and caramelize lightly. Season the honey-vanilla shallots with freshly ground pepper and salt if desired. Peel and wash the shrimp, and pat them dry. Heat 1 tablespoon of oil in a pan, fry the shrimp for about 5 minutes, and then remove them. Cook the pasta in lightly salted water for about 3-4 minutes. Remove the goose breast and pour the cooking juices from the baking tray into a small saucepan. Top up the cooking juices with 100 ml of vegetable stock and red wine to about 300 ml. Bring to a boil and season the sauce with 1 tablespoon of honey, pepper, and salt to taste, and thicken slightly if necessary. Cut the goose breast into slices and arrange on plates with the shrimp, sauce, honey-vanilla shallots, pasta, and carrots.