Roast goose breasts

Yield: 6 Servings

Measure Ingredient
2 Goose breasts; 1.5-lb each
Salt & freshly ground black pepper
1 quart Chicken stock
1 Onion; sliced
1 Carrot; peeled & chunked
1 teaspoon Honey
1 cup Dry white wine
¼ cup Reserved goose fat
¾ cup Flour

ROUX

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

MILWAUKEE; GEVREY-CHAMBERTIN,

LES PETIT CHAPELLES,1969

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

Similar recipes