Sauce for roast goose

Ingredients for 1 servings:

• 1 package of giblets (wing tips and neck)
• 1 bunch soup greens, cleaned
• 300 g shallot(s)
• 1 shot of cognac
• 1 jar chicken stock
• 1 cup of sweet cream
• 125 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

This sauce can be prepared a day in advance.

Boil the goose giblets with the vegetables and strain the broth through a sieve. Sauté the finely chopped shallots in butter until soft, careful not to brown them! Add a dash of cognac, the broth, and a glass of chicken stock. Let everything simmer for at least half an hour, then add the cream and reduce the sauce further. Let it simmer for at least another half hour. Finally, puree the sauce and add the pan juices.