Summary

Ingredients

• 2 packs goose breast or goose legs
• 400 ml red wine (country wine)
• 3 carrot (s)
• 4 shallot (s)
• 400 ml poultry stock
• 100 g honey cake (inerbread in one piece)
• 4 carnation (s)
• 1 bay leaf
• 1 star anise
• some salt and pepper
• marjoram
• sugar
• possibly sauce thickener

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Instructions

1. Preheat the oven to 200 ° C. Separate the goose breasts from the bone, cut into the skin of the fillets, season with salt, pepper and marjoram. Briefly fry both sides in a pan, then place the fillets in a roasting pan and fry the meat for about 30 minutes at 200 ° C.
2. For the gingerbread sauce, peel and dice the shallots and carrots. Put both in the pan in which the goose fillets have been seared beforehand (you may skim off too much fat and just put them in the roasting pan). Sweat the shallots until translucent. Pour in the red wine and poultry stock.
3. Add the honey cake (cut into cubes beforehand), cloves and some marjoram in the sauce. The cake dissolves completely, then let it reduce further for approx. 15 minutes. Season to taste with salt and possibly sugar. Now pass the sauce through a sieve, add the rest (shallots and carrots) to the breasts and let the skin turn brown without the lid.
4. Bring the sauce to the boil in an extra saucepan with the bay leaf and star anise and let it steep. Season again to taste. If you like, you can thicken with a sauce thickener.
5. Cut the meat into slices and serve with the gingerbread sauce. As a side dish, we recommend red cabbage and bread dumplings or whatever else the kitchen has to offer.