Goose Breast in Sicilian Orange Juice

Separate the goose breasts from the bone (do not throw away) and rinse briefly with cold water, then pat dry. Preheat the stove to 180 ° C. Cut the skin of the goose breasts crosswise, place on a greased tray and season with the herbs of Provence and black pepper. Reduce the oven to 140 ° C (it still has 180 ° C) and cook the goose breasts for about 2 hours with top and bottom heat. Now place the goose breasts on a draining rack and let them continue to cook. 15 minutes before serving, they are grilled nicely brown on top.

Cut the soup vegetables into somewhat larger pieces and put them on the bone to make a soup. Add some salt. The soup is cooked over medium heat and without a lid for 1.5 hours. When the cloudy substances (mostly protein) rise at the beginning, skim them off with a slotted spoon or dumpling lifter. This will make the soup clear.

For the vegetable garnish, clean the Brussels sprouts and set aside. It is boiled in salted water last and only for 10-15 minutes. Quenched with cold water (preferably with ice water). Now it stays green. Briefly toss in melted butter and mix with breadcrumbs if necessary.

For the dumplings, cut the roll into small cubes / crumbs. Then brown them in butter until golden yellow. Put the dumpling mixture from the bag in a bowl. Add some milk and knead well. Now let it rest a little.

Squeeze the oranges by hand. The pulp, which is in the juice, does not bother. I recommend oranges from Sicily. These are so fruity and fresh that no other orange can match the quality in stores. You can get the oranges through retailers. Have a look on the Internet, I found my dealer there.

For the sauce, cut the oranges in half and squeeze them. Pour the liquid from the goose sheet into a saucepan, mix with the orange juice and briefly bring to the boil. The sauce stock is thickened with cornstarch. Now the sauce loses its taste for the time being. Now adjust the consistency with the soup water. Add the herbs, salt and pepper. Simmer gently and stir frequently so that the sauce doesn't stick. Before serving, heat the sauce strongly, add cold butter (preferably French butter) and froth up with a hand blender or whisk. That gives the real kick and the taste is there all of a sudden.

Depending on your needs, take a quantity of dumpling mixture in your moistened hand. Now press the crumbs into the middle of the dumpling and shape them into spheres. Put the dumplings in boiling water and reduce the heat. Let the dumplings simmer gently for approx. 10-15 minutes (depending on size). They float up in the pot when they are almost done. Let it steep in the hot dumpling water for about 5 minutes. Then remove the dumplings with a dumpling ladle and drain well.

Now take the goose breasts out of the stove and cut into slices. If they're still a little pink on the inside, I think it's perfect. But it's just the same when cooked through, as the goose breasts don't get dry due to the way it is cooked.

I recommend a dry Riesling or a dry Rivaner as a drink. It is best to put the wine in the refrigerator the day before. When properly chilled, the wine develops a very fruity taste in conjunction with the orange sauce.