My Sauce for Goose – Basic Recipe
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 50 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 port. Goose small (I take the neck, stomach, heart and wing tips the goose that I process)
- 1 onion (s)
- 1 packet soup greens (celery, leek, carrot, parsley)
- 2 cloves garlic)
- 1 teaspoon black peppercorns
- 2 bay leaves
- 2 sprigs thyme
- 4 clove (s)
- 2 stalks parsley
- 1 teaspoon salt
- 1 liter water
- 250 ml red wine, dry
- Goose lard (here some the fat from the goose used)
- Flour, 2 - 3 tablespoon
Print Recipe
Pin Recipe Instructions
- The sauce is made with the throat, stomach, heart and wing tips of the goose being processed. The goose also provides the necessary fat, there is enough of it inside.
- Drain some of the fat from inside the goose in a saucepan. Put the cleansed throat, stomach, heart and wing tips of the goose in the pan and fry. Clean the vegetables, onions, garlic and cut into pieces. Pour into the pot and fry with it.
- Add the spices and fill up with water and red wine. The mixing ratio of water and red wine can be varied. If you don`t want to use alcohol, just take water. Let simmer for about 1.5 hours. Then drain the broth through a sieve.
- Again skip goose fat. Sweat the flour in it until brown while stirring (this takes a while), deglaze with the stock and bring to the boil, stirring constantly. Simmer for 10 minutes so that the flour taste disappears. Stir in the roast goose. To taste.
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