Goose Breast with Orange Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg goose breast
- salt
- 2 carrot (s)
- 1 piece (s) celeriac
- 500 ml water, hot
- 2 orange (s), juice it
- some flour
- 2 tablespoon water, cold
Print Recipe
Pin Recipe Instructions
- Wash the goose breast, pat dry, rub with salt and pepper, place with the bone facing down in a roasting pan, put on the wire rack in the oven and roast at 200 ° C. After about 30 minutes, pour off the accumulated fat.
- Clean and peel the carrots and celery and add to the roasting pan, fry briefly. Then add some water. Turn the meat from time to time, gradually replacing the evaporated liquid. Shortly before the end of the roasting time of about 1 1/2 hours, pour orange juice over the meat.
- Before serving, remove the meat from the bone, cut into slices, arrange on a preheated platter and keep warm. Pour the gravy through a sieve, mix the flour with water if you like and use it to thicken the sauce. Season to taste with salt and pepper.
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