Sauce for roast goose

Ingredients for 1 servings:

• 1 kg goose giblets, or 1 chopped goose leg
• 1 bunch of soup vegetables
• 1 onion(s)
• 1 jar stock (goose)
• Red wine or white wine
• Salt and pepper (grains)
• broth
• Mugwort, for goose
• Star anise

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 4 hours 35 minutes

or with pan-fried dishes, basic sauce for roasts

The giblets or chopped leg are braised until everything has a nice dark color, then the finely chopped vegetables are added with the onion and the braise is continued. Once the vegetables have taken on a nice color, I deglaze everything with a little wine and let it reduce. Then I pour in the stock and possibly a little more water/broth, and cover the pot after adding the spices. The star anise rounds everything out and gives the sauce a wonderful flavor. I let this sauce simmer for about 2 hours. If you have the time, let it stand overnight and heat it up again to taste. Otherwise, it is sieved and the fat is separated. Then it just needs to be thickened. We also prepare a similar sauce for other dishes: simply braise the bones of the respective animal with the vegetables, deglaze with wine, add water and broth, and let it simmer.