Glazed goose breast with light jus

Ingredients for 4 servings:

• 1,200 g goose breast, with bone
• salt, pepper
• 1 tbsp jelly (quince), heaped
• 4 tbsp white port wine
• 350 ml stock (goose stock)
• 1 tbsp cornstarch Or:
• 1 tbsp butter, ice cold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

good start to the goose season

Gently heat the quince jelly with the port wine until the jelly has dissolved. Season the goose breast with salt and pepper. Place it skin-side down on the oven rack and place a suitable, ovenproof dish (roasting pan, casserole dish, etc.) underneath. Place it in a cold oven and set it at 180 degrees Celsius (convection oven not suitable). After one hour, drain any goose fat that has collected in the container and set it aside. Brush the goose breast on both sides with 2 tablespoons of the jelly-port wine mixture, then return it to the oven skin-side up. Add a little water to the dish, if necessary. Reduce the oven temperature to 130 degrees Celsius (266 degrees Fahrenheit) and roast at this temperature for 90 minutes. Pour some of the cooking fat into a saucepan and reduce it by half with the goose stock. Season to taste with salt and pepper. Check the doneness of the meat towards the end of the cooking time. Brush the skin again with 1 tablespoon of the jelly-port wine mixture, turn on the grill (200 degrees Celsius), and grill the meat until the skin is crispy. Stir the remaining jelly-port wine mixture into the sauce. Now, if desired, thicken the sauce with either butter or cornstarch. Tip: The cooking time of 2.5 hours is based on a 1.2 kg goose breast. For 800 g, 2 hours should be sufficient. For 1600 g, I would estimate 3 hours.