Sauce for roast goose or roast duck

Ingredients for 1 servings:

• 1 pack of goose giblets or duck giblets
• 2 onions
• 1 carrot(s)
• 150 g celeriac
• 3 tsp, heaped cane sugar
• 3 tbsp tomato paste
• 1 bottle of red wine, dry and fruity
• 3 glasses of goose stock, each 400 ml
• 1 small apple
• 1 tsp marjoram
• 3 cloves garlic, unpeeled
• 1 piece(s) ginger root, about thumb size
• 1 organic sweet orange(s)
• Sea salt
• 1 shot of Metaxa (optional)
• 30 g butter, cold, for mounting the sauce
• black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

can be prepared independently of roasting

Finely chop the wing bones and the neck or giblets, roast them together with the goose giblets in a little goose fat in a non-stick pan for about 45 minutes until they have taken on a good color. Add the sugar to the center of the pan and let it caramelize, stir in the tomato paste, let it brown, and deglaze with a little red wine. Then pour in ½ glass of goose stock. Reduce the contents of the pan until thick and repeat the process with the remaining red wine, a little at a time. This takes about another 60 minutes. Then add the vegetables, half of the finely chopped ginger, pour in the remaining goose stock, and let it simmer gently or steep, covered, over low heat for a good 30 minutes. Wash the apple, core it, and slice it, and after 15 minutes add it to the sauce along with the marjoram, garlic, remaining ginger, and grated orange zest. Pour the basic sauce through a fine sieve and reduce by half, then add the orange juice and Metaxa (optional, sometimes omitted, sometimes bourbon whiskey used). Then let the sauce cool, preferably overnight, and then carefully remove all the fat. Once the goose or duck is cooked, add the fat-reduced meat juices from the roasting pan to the basic sauce. This completes the sauce. Shortly before serving, season the sauce with sea salt, stir in the butter and about 2 tablespoons of goose or duck fat. If you want an even thicker sauce, you can thicken it by stirring in a little cornstarch after reducing. Tip: Preparing the basic sauce can take 2 to 3 hours, but the reward is fruity richness and delicious flavor. The sauce can be prepared a day in advance. If goose giblets or duck giblets are used and the sauce is frozen, you can do so completely independently of the preparation of the goose or duck.