|2||Goose breasts; 1.5-lb each|
|Salt & freshly ground black pepper|
|1 quart||Chicken stock|
|1||Carrot; peeled & chunked|
|1 cup||Dry white wine|
|¼ cup||Reserved goose fat|
1. Preheat oven to 450F.
2. Season goose breasts w/ salt & pepper. Place in baking pan & bake in preheated oven 35 min., until browned. Remove from oven & pour off fat, reserving ¼ cup for Roux.
3. Add Chicken Stock, onion, carrot, honey & wine to pan. Return to oven & cook 1 to 1-½ hours or until goose breasts are tender.
4. Remove goose breasts to serving platter & keep warm. Strain pan drippings to remove vegetables. Skim as much fat as possible from drippings & place drippings in saucepan. Gradually add Roux, stirring constantly, until very thick.
5. Slice goose breasts thinly. Pour sauce over & serve immediately. ROUX: Place fat in skillet & heat until sizzling. Add flour & cook 2-3 min., stirring constantly w/ wooden spoon. Remove from heat.
FOX & HOUNDS
LES PETIT CHAPELLES,1969
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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