You can use a goose breast (enough for 2 people) or a goose breast and 2 goose legs.
Peel one pear per person. Caramelize the sugar in a saucepan, add water and white wine and bring to the boil. Add the Szechuan pepper. Place the pears in the stock and simmer for a few minutes, depending on the type of pear. The brew should just cover the pears, add more water and wine if necessary. Remove the pears from the stove and pour the pear liqueur into the brew so that the pears are completely covered. Leave in the brew for 24 hours.
Salt and pepper the goose breast and / or legs and place with the skin side down on the wire rack of a small roaster. Place the roaster in the cold stove and set the temperature - top and bottom heat - to 180 degrees.
After an hour, pour off the goose fat that has collected on the bottom of the roaster. Drizzle the goose breast lightly with pear liqueur from below, then place the goose breast back in the roasting pan with the skin facing up, back on the grid.
Put the pear stock in the roaster so that the bottom is just covered. Turn the stove down to 130 degrees and cook at this temperature for 2 hours.
Goose breasts weigh between 800 and 1500 grams. Two hours are sufficient for a breast of 800 to 900 grams, if it is larger, the roasting time can be extended by up to an hour. The breast should have crispy skin after two hours or three hours at 130 degrees, if not, set the temperature to 250 degrees for the last 5 minutes. If necessary, top up with pear stock again.
For the sauce, bring the gravy to the boil, thicken it slightly, add a little brew and pear liqueur to taste and whip up with the magic wand.
Almond croquettes go particularly well with this dish.
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