John Myers
Confit Goose Breast with Red Wine Jus
The perfect confit goose breast with red wine jus recipe with a picture and simple step-by-step instructions.
- 650 g Goose breast
- 40 g Diced carrots
- 30 g Celery cubes
- 400 ml Poultry stock
- 1 tsp Tomato paste concentrated three times
- 1 Bay leaf
- 1 Pc. Orange peel
- 1 Sprig of thyme
- 1 tsp Powdered sugar
- 250 ml Dry red wine
- Salt pepper
- 15 g Ice cold butter
- 600 ml Vegetable oil
- 1 tablespoon Elderberry jelly
- Release goose breast and parry cleanly. Chop the bones and roast them in a tablespoon of oil. Add the diced vegetables and roast them too. Stir in the tomato paste and powdered sugar. Deglaze with the stock and reduce to a third over a medium heat.
- Pour red wine over the top. Add bay leaves, orange peel and thyme and reduce to about 200 ml. Remove herbs. Thicken with jelly and butter before serving. Season with salt and pepper.
- Place the goose breasts side by side in a clay pot. Cover just a little with oil. Cook in a preheated oven at 80 degrees for about 160-180 minutes. Remove the breasts. Carefully cut into the skin and fry until crispy under a grill.
- Cut the breasts into slices and arrange on a pre-warmed plate. Serve with bread dumplings and Brussels sprouts. Cover with the gravy.
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