Clean the soup greens, cut into small pieces and wash. Peel the onion. Roughly cut one half, finely dice one half. Finely dice the garlic as well.
Bring water with plenty of salt to a boil in a saucepan. Place the goose breast with the soup greens, the coarse onions and bay leaves. everything must be covered with water. Now let it simmer for about 1 hour. Preheat the oven to 175 ° C fan oven.
Remove the breast from the stock, pat dry and season with salt and pepper. Now place in a large pan and place in the tube. Fry for about 1 to 1 1/4 hours until the meat loosens easily from the bones.
Pour the stock through a sieve and measure out 400 ml. (I filled the remaining stock in hot glasses, closed it well, turned it over briefly and brought it to the cellar as a reserve) Let it cool in the refrigerator so that it can be degreased. Now bring to the boil again in a saucepan and reduce to about halfway.
Peel, wash and slice the carrots. Wash and dry the thyme as well and rub off the leaves. Heat the oil in a pan, sauté the onion and garlic. Add the carrots and thyme. Season with sugar and tomato paste and let it caramelize slightly. Then deglaze with the Chianti and the stock. Season to taste with salt and pepper.
After about 45 minutes of roasting, add this mixture to the goose breast. Pour in some more wine or broth if necessary. Rinse and drain white beans. Add to the goose breast 15 minutes before the end of the cooking time.
When the breast is done, remove it from the pan, remove it from the bone and serve with the bean vegetables and a side dish (bread dumplings in our case). Conclusion: For us Vogtlanders it was a little little sauce, but otherwise very tasty.