Frank's delicate sauce for roast goose

Ingredients for 8 servings:

• giblets (neck, stomach, heart, wings, liver)
• 1 tbsp lard
• 500 ml chicken stock
• 400 ml red wine (e.g. Vin de Pays)
• 100 ml balsamic vinegar
• 2 medium-sized onions, diced
• 1 cup celeriac, diced
• 2 m.-sized carrot(s), diced
• 1 stalk(s) leek, cut into rings
• 1 tsp coriander
• Salt
• Pepper, from the mill

Instructions

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

Red wine balsamic sauce, super tasty and low in fat for goose or roast goose

The giblets are usually packed separately in a bag inside the goose. For this, we take the front wings and the rump. We cut the neck into 3-4 pieces, the stomach into 4 quarters, halve the heart, cut the wings into 4 pieces each, and divide the rump in half. CAUTION! Before roasting, remove the fatty glands from the rump. Heat the lard in a roasting pan. Then we add the giblets and fry them vigorously in the lard. When everything is lightly browned, we add the diced onions, carrots, and celeriac and let everything brown. CAUTION! Always stir well and do not let it burn. Finally, briefly add the leek rings and coriander. Now deglaze the pan with the chicken stock and stir to dissolve the sediment in the stock. Then add the red wine and balsamic vinegar. Bring everything to a boil briefly, season with salt and pepper, and then simmer gently on low heat for about 1.5 hours. Remove the meat and add the liver. Let it simmer for about 15 minutes. Then remove it from the stock and cut it into small cubes. Add these back to the stock. Now grind everything thoroughly with a food mill. CAUTION! The better we puree everything, the creamier the sauce will be. If you like, you can pour the sauce through a sieve and press the small vegetable and liver particles through the sieve. Finally, bring the sauce back to a boil briefly and season to taste with salt and pepper. If the sauce is too thick, thin it with a dash of red wine and a little balsamic vinegar. If the sauce is too thin, let it simmer a little longer. This sauce should not be thickened under any circumstances, as this will destroy its irresistible flavor.