Peel, core and cut two apples into large pieces, the third only core and halve. Peel and roughly dice the onion. Peel the carrot and cut into small slices.
Sear the onions and carrots in a high-rimmed pan or saucepan to create a few toasted aromas. Then pour everything into the Römertopf together with the apple cubes. Put the pan or saucepan aside unwashed, we still need the sentence in it.
Rub the goose breast all over with salt, pepper from the mill and the herbs and place on the vegetables with the skin side up. Add a little salt again, the skin will be crispier and taste better. Put the lid on and switch the oven to 180 ° C. Put the Römertopf in the oven and forget it for 2 hours. Now place the apple halves on the goose breast and fry for another hour with the lid closed.
When the skin is nice and brown and the meat is soft, remove it. Turn the oven down to 50 ° C.
Pour the vegetables into the pot from before and start boiling the mixture, season with salt and pepper. Put the goose breast back in the lower part of the Roman pot and put it in the oven without a lid to keep it warm.
Dust the vegetables with flour and sauté briefly. To do this, slowly pour the poultry stock and stir well. Bring to the boil and simmer for a few minutes, then puree with the blender and season with salt and pepper. It won`t be a thick sauce, but it will be tasty.
Arrange the goose breast on a platter, place the half apples next to it and put a tablespoon of cranberries on each half of the apple. Serve the sauce separately.
Apple red cabbage and dumplings go well with it.
Info: the amount 2 people is only correct if you do practically nothing. With dumplings and red cabbage, one large goose breast is good for 4 people.
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