Goose breast with apples and onions in a Roman pot

Ingredients for 2 servings:

• 1 goose breast, with bones and skin
• 2 apples, sour
• 2 m.-sized onion(s)
• 2 tbsp cranberries, from the jar
• 2 carrots
• ½ liter chicken stock or vegetable stock
• 1 tsp herbs de Provence
• salt and pepper
• 2 tbsp Flour (instant flour)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 35 minutes

the oven stays clean and the goose breast still becomes crispy

Rinse the earthenware pot. Peel, core, and roughly chop two apples, and core and halve the third. Peel the onion and roughly dice it. Peel the carrot and slice it. Sauté the onions and carrots in a high-sided pan or saucepan until crispy, creating a roasted flavor. Then transfer everything to the earthenware pot along with the diced apples. Set the pan or saucepan aside without washing; we’ll need the remaining liquid later. Rub the goose breast all over with salt, freshly ground pepper, and herbs, then place it skin-side up on top of the vegetables. Add a little more salt; the skin will be crispier and taste better. Put the lid on and preheat the oven to 180°C. Place the earthenware pot in the oven and leave it for 2 hours. Add the apple halves to the goose breast and continue roasting with the lid closed for another hour. When the skin is nicely browned and the meat is tender, remove it. Reduce the oven temperature to 50°C. Pour the vegetables into the pot from before and let the juices boil, then season with salt and pepper. Return the goose breast to the bottom of the earthenware pot and place it uncovered in the oven to keep warm. Dust the vegetables with flour and sauté briefly. Slowly pour in the chicken stock, stirring well. Bring to a boil and simmer for a few minutes, then puree with a hand blender and season with salt and pepper. It won’t be a thick sauce, but it will be delicious. Arrange the goose breast on a platter, place the apple halves next to it, and top each apple with a tablespoon of cranberries. Serve the sauce separately. Serve with apple-flavored red cabbage and dumplings. Note: The “2 servings” quantity only applies if you’re adding practically nothing to it. With dumplings and red cabbage, one large goose breast is enough for 4 people.