| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Game | 6 | Servings |
INGREDIENTS
| 2 | Goose breasts; 1.5-lb each | |
| Salt & freshly ground black pepper | ||
| 1 | qt | Chicken stock |
| 1 | Onion; sliced | |
| 1 | Carrot; peeled & chunked | |
| 1 | ts | Honey |
| 1 | c | Dry white wine |
| 1/4 | c | Reserved goose fat |
| 3/4 | c | Flour |
INSTRUCTIONS
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 1/4 cup for Roux. 3. Add Chicken Stock, onion, carrot, honey & wine to pan. Return to oven & cook 1 to 1-1/2 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, http://www.erols.com/hosey.
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