Goose breast with beer sauce à la Olga

Ingredients for 2 servings:

• 1 goose breast
• 1 large onion(s)
• 1 large yellow beet(s)
• 2 sprigs of thyme
• 2 tsp peppercorns
• 5 allspice berries
• 1 bottle of beer, dark
• some flour
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 25 minutes

Slice the turnips and cut the onion into half rings. Place them in a roasting pan with the herbs and spices. Place the goose breast on top. Cook in the oven for about 4 hours at 80°C (top/bottom heat) (slightly less with fan-assisted oven). Then roast for about 1 hour at 200°C (400°F). If desired, fry the skin for another 10 minutes using top heat only until crispy. Remove the breast from the roasting pan and keep warm. Remove the vegetables and herbs, skim off the fat from the roasting juices, pour in the beer, and let it reduce. Season to taste with salt and pepper and thicken with flour or starch if desired. I don’t like it thickened, but that’s a matter of taste. Serve with grated dumplings, celery salad, and a cool dark beer. Tip: The 4-hour cooking time at 80°C can easily be done the day before, leaving you time for guests.