Cut the soup vegetables into pieces and sauté them with a little oil in a pan so that they draw roasted aromas. When the vegetables are nicely browned, add the tomato paste and then place them in the soaked Römertopf at the bottom.
After washing the goose breast and patting it dry, cut into the skin side, then fry the skin side in a roasting pan. You can add a little oil, but usually the skin side has enough oil that it is usually not necessary.
When the breast has turned a nice color, take it out of the casserole and season well with salt, pepper, paprika and rosemary. Then place the breast on the roasted vegetables and add the rosemary and fresh thyme, pour about a quarter of a liter of vegetable stock and then place in the cold oven with the lid closed. Cook at 180 ° for about 1 3/4 to 2 hours.
After this time, remove the lid and continue cooking uncovered so that the skin becomes nice and crispy. Every now and then pour beer over them. The goose breast is ready when the skin has become nicely crispy, which should be the case after 2 1/2 hours, depends on the weight. Otherwise just prick or cut off a bit at the edge. You don`t have to pour the entire bottle of beer, that`s a matter of taste, half a bottle is enough.
Then remove the goose breast, add the stock and vegetables from the Römertopf to the roasting pot and fill up with the broth. I puree the vegetables, then the good things stay in the sauce, but you can also strain them.
Season the sauce with spices, add some cream and possibly, if you like, add the sauce gingerbread. I tied it with cornstarch.
The goose breast stays nice and juicy in the Römertopf and does not get dry.
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