Peel the apple and onion, cut into wedges and rings, place in a roasting tube together with the rosemary sprig, orange juice, port wine and meat stock. Pierce the goose breast several times on the skin side and fry it in a roasting pan with the skin side down until the excess fat runs out. Then fry the other sides briefly, take the meat out of the pot, season with salt and pepper on all sides and season with the orange peel to taste. Now place the goose breast with the skin side up in the roasting tube on the apple and onion slices, close the roasting tube, prick several times at the top and place in the oven on the drip pan on the 2nd shelf from the bottom. Let it cook for between 5 and 7 hours at 80 degrees, depending on the size of the goose breast. Then take it out of the oven and heat it up to 220 degrees.
Take the goose breast out of the roasting tube and detach it from the bone, brush the skin side with salt water and fry in the drip pan on the upper shelf for 10 to 15 minutes until crispy and crispy, brushing with salt water several times. In the meantime, strain the remaining contents of the roasting tube, degrease the sauce, place in a pot and bring to the boil with salt. Season the pepper and some orange peel to taste and bind with the mixed cornstarch, simmer briefly.
To serve, cut the meat diagonally - it should now be wonderfully juicy and tender, the sauce should be enough.
In this way, up to 6 goose breasts can be prepared in the oven at once - each of course in its own roasting tube and on two levels in the oven when the temperature is low, and then packed tightly in the drip pan when crusting over.
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