Low-Temperature Roast Goose Breast

Ingredients10

• goose breast1 Stück
• onion80g
• carrots100g
• apple1 Stück
• celery stalk1 stalk
• fresh mugwort2 sprigs
• honey1 EL
• cornstarch1 TL
• salt1 TL
• pepper1 Prise

Instructions

1. 1

   Preheat the oven to 100 °C top/bottom heat. Pat the goose breast dry with kitchen paper, check for feather remnants and quills and remove them with tweezers. Poured over with hot water, the skin tightens, which makes the quills easier to remove. Season the meat all over with salt and pepper.

2. 2

   Peel the onion and carrots and cut them roughly. Also cut the apple and 1 stalk of celery into small pieces.

3. 3

   Put the vegetables with 2 sprigs of fresh mugwort into a baking dish and place the goose breast on top, skin side up. Add enough hot water so that the meat side just touches it. Cook at 100 °C top/bottom heat for 3 to 3.5 hours, basting the meat with the liquid every 30 minutes. At a core temperature of 85 °C it is perfect.

4. 4

   Take the tender goose breast out of the oven and separate the meat from the bone.

5. 5

   Pour the stock with the vegetables through a sieve into a pot and press the vegetables out well with a spoon. If needed, skim off the fat with a ladle.

6. 6

   Put the goose breast back into the dish. Mix the honey with an equal amount of liquid from the pot and brush it onto the skin. Brown under the grill setting at 220 °C for 4 to 5 minutes until the skin is golden brown and glossy.

7. 7

   Dissolve the cornstarch in a little cold water, thicken the sauce with it and season with salt, pepper and a little honey.