Goose breast in a roasting bag with low temperature

Ingredients for 3 servings:

• 1 goose breast with bone, 700 – 1000 grams
• 1 apple (sour variety such as Boskoop or similar)
• 1 onion(s)
• 1 sprig(s) rosemary
• 2 tbsp orange juice
• 2 tbsp port wine
• 4 tbsp meat broth
• salt and pepper
• Orange(s), grated peel
• 1 tsp cornstarch to thicken the sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 80 degrees Celsius. Peel the apple and onion, cut into wedges and rings, and place in a roasting bag along with the rosemary sprig, orange juice, port wine, and meat stock. Pierce the goose breast several times on the skin side and sear it in a roasting pan, skin-side down, until light brown to drain any excess fat. Then briefly sear the other sides as well, remove the meat from the pan, season with salt and pepper on all sides, and season with orange zest to taste. Place the goose breast, skin-side up, in the roasting bag on top of the apple and onion slices, close the roasting bag, pierce the top several times, and place it in the oven on the dripping pan on the second shelf from the bottom. Cook at 80 degrees Celsius for between 5 and 7 hours, depending on the size of the goose breast. Remove from the oven and heat the oven to 220 degrees Celsius. Remove the goose breast from the roasting bag and remove it from the bone. Brush the skin side with salted water and roast in a roasting pan on the top shelf of the oven for 10 to 15 minutes until crisp and crunchy, brushing it with salted water several times. In the meantime, strain the remaining contents of the roasting bag, skim off the fat from the sauce, pour it into a small saucepan and bring to a boil. Season with salt, pepper and a little orange zest, thicken it with the mixed cornstarch and simmer briefly. To serve, slice the meat diagonally – it should now be wonderfully juicy and tender, and serve with the sauce. Up to 6 goose breasts can be oven-cooked in this way at once – each in its own roasting bag, of course, and place them on two levels in the oven during the low-temperature cooking time, then tightly packed in the roasting pan while the crust is forming.