Goose breast from the Roman pot

Ingredients for 2 servings:

• 1 goose breast of about 1 kg
• 1 bunch of soup vegetables with celery, leek, carrots, parsley root and garlic
• 250 ml broth, maybe a little more
• some tomato paste
• some oil for sautéing
• 1 bottle of beer for pouring over
• Salt
• pepper
• Paprika powder
• Thyme, fresh
• rosemary
• some cream
• possibly gingerbread (sauce gingerbread)
• some starch flour

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

Delicious and easy

Rinse the Roman pot with water. Cut the soup vegetables into pieces and sauté them in a pan with a little oil to infuse the roasted flavors. When the vegetables are nicely browned, add tomato paste and then place them in the bottom of the watered Roman pot. After washing and patting dry, score the skin-side of the goose breast, then sear it in a roasting pan on the skin-side. You can add a little oil, but the skin-side usually has enough fat that this is usually unnecessary. When the breast has taken on a nice brown color, remove it from the roasting pan and season generously with salt, pepper, paprika, and rosemary. Then place the breast on top of the roasted vegetables and add the rosemary and fresh thyme. Pour in about a quarter liter of vegetable stock, and then place it in a cold oven with the lid closed. Cook at 180°C for about 1 3/4 to 2 hours. After this time, remove the lid and continue cooking uncovered so the skin becomes nice and crispy. Pour beer over it occasionally. The goose breast is ready when the skin is nice and crispy, which should be after 2.5 hours, depending on the weight. Otherwise, just pierce it or cut off a small piece from the edge. You don’t have to pour in the whole bottle of beer, that’s a matter of taste, half a bottle is enough. Then remove the goose breast, pour the stock and vegetables from the Roman pot into the roasting pan and top up a little with stock. I puree the vegetables so the good stuff stays in the sauce, but you can also strain it. Season the sauce with spices, add a little cream and maybe some gingerbread if you like. I thickened it with cornstarch. The goose breast stays nice and moist in the Roman pot and doesn’t dry out. I served it with dumplings and red cabbage.