Caramelize the sugar in a saucepan, pour on the red wine, add the cinnamon stick, cloves and the peel of half an orange and simmer for a few minutes. Remove from the stove and add the rum to the mulled wine.
Salt and pepper the goose breast 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 at the bottom of the roaster. Sprinkle the goose breast lightly with the mulled wine from below, then place the goose breast back in the roasting pan with the skin facing up, back on the wire rack. Put the rest of the mulled wine in the roaster. 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 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.
Pour off the sauce from the roasting pan, remove the goose fat with a spoon if necessary, bring to the boil together with the goose or duck stock, reduce a little and assemble with ice-cold butter. If you want to save fat, the sauce can also be thickened with cornstarch.
Remove the meat from the bone and serve on the sauce, with bread dumplings and baked apples, for example. A small goose breast is enough for two people, a large one for four.
The same roasting method can also be used to successfully roast leg of goose.
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