Boil water and add half of the salt, sugar, vinegar, onion and bay leaves. Put the goose breast in it and simmer gently for about 1 hour so that the meat remains juicy and tender. Important: let it cool down in the stock. Remove the goose breast and place it on a baking tray. Sprinkle the skin side with sugar and put it into the preheated oven at 180 degrees. After 40 minutes, the sugar will caramelize to a golden yellow on the skin side of the goose breast. Turn off the stove and let the meat rest. While it is baking, cook the sauce.
Put a saucepan with a capacity of about two liters on the stove.
Over medium heat, caramelize the sugar in the saucepan, but be careful as it burns easily. Later, deglaze the sugar with the cold goose stock, which has been passed through a sieve. Later, add the orange juice, in which the cornflour has been mixed, and the red wine (of your choice) and thicken. Place the goose breast on a heated plate and cover evenly with the sauce. As a side dish, Peter Brassel recommends fresh leaf salads or – classically – red currant cabbage and crispy roast potatoes.
Our tip: Use high-quality red wine for a particularly fine taste!
Related Recipes:
Venison Loin with Cinnamon Pumpkin RavioliCut the nutmeg pumpkin into two centimeter pieces, put them in a saucepan with a little water, the cinnamon...
Filets De Soles Cardinal – Fillet of Sole with CrayfishFillet sole and use the bones for a stock. Make crab, break out 8 nice noses and clean. Pound the remaining...
Veal Fillet with Warm Orange VinaigretteCut the veal fillet into 12 narrow slices. Remove 3/4 of the needles from each rosemary sprig and skewer one...
Cinnamon BunsFirst, warm the milk in a small saucepan until lukewarm, but do not bring to a boil. Pour half of it into a...
Horse GoulashCut the meat into cubes, sprinkle with bell pepper and paprika, fry heartily in hot oil and remove with a...
Tangerine Cardinal SlicesFor the mandarin cardinal slices, first line a baking tray with baking paper. First beat the egg whites with a...
Bean Stew with OrangesPerhaps your new favorite bean dish: From one hot rinsed orange, grate the peel and squeeze the juice. Peel...
Mandarin Style Pork BellyCut the meat into 4 cm long finger-width strips. Finely chop the spring onions and mix in a bowl with freshly...
Bellini CakeFor the Bellini cake, preheat the oven to 160 °C (top and bottom heat). Coat the springform pan with...
Fish Stew – Fish Chowderrinse the potatoes and carrots thoroughly with a vegetable brush under cold running water. Halve or quarter...