Goose breast or goose leg in a roasting bag

Ingredients for 2 servings:

• 1 goose breast approx. 900 g or 2 goose legs, approx. 850 g
• 1 apple
• 3 shallots
• 12 prunes (Pruneaux d’Agen)
• 300 ml goose stock, ideally homemade
• Salt
• Spice mix (Poivre saveur)*

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

Peel the apple and shallots and cut into pieces. Mix with salt and poivre saveur, and place in the roasting bag. Place the goose breast or legs on top, pour in the stock, and seal the roasting bag. Place on a baking tray, slide into the middle rack of the oven, and roast at 180°C (top/bottom heat) for about 2 hours. After 1 hour, you can reduce the temperature to 150-160°C. Then remove the breast or legs from the roasting bag and place in the oven at 200°C (fan oven) for a few minutes until the skin is crispy. Meanwhile, pour the liquid from the roasting bag, along with the fruit and shallots, into a sieve. For the sauce, skim off the fat from the liquid. I do this using a fat separator. Then puree the fruit and shallots in the skimmed stock, reheat, and season to taste. Serve as a sauce with the goose. We enjoyed it with pretzel dumplings. * The recipe for Poivre saveur can be found here: https://www.chefkoch.de/rezepte/1448391249740894/Poivre-saveur.html