Goose breast with nougat sauce and apple vegetables

Ingredients for 4 servings:

• 800 g goose (boneless goose breast)
• salt and pepper
• 2 cans of chestnuts, 425 ml each
• 2 sprigs rosemary
• 800 g potatoes
• 3 apples
• 200 g shallot(s)
• 250 ml apple juice
• 250 ml chicken stock
• 100 ml wine (mulled wine)
• 3 tbsp Nutella (nut nougat cream)
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 200°C (400°F). Rinse the meat and season with salt, pepper, and paprika. Cook in a roasting pan in the oven for 60 minutes, basting occasionally with the meat juices. Drain the chestnuts. Rinse the rosemary and chop. Wash the potatoes and peel the shallots, then cut everything into eighths. After 30 minutes, arrange the chestnuts and rosemary around the meat. Remove the meat, vegetables, and chestnuts from the roasting pan and keep warm. Drain the fat from the stock, add the apple juice, broth, and mulled wine. Season the sauce with nougat cream, salt, and pepper, and serve with the goose breast.