Goose breast in Marsala sauce

Name: Goose breast in Marsala sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Goose breast (approx. 1,2 kg); 7-10 Tbsp salt, white pepper; 2-3 medium-sized onions; 400-500 ml Goose stock (glass); 7-10 Tbsp or chicken broth; 1-2 stem(s) Sage; 750 g large potatoes; 1 egg, approx. 2 tablespoons flour (size L); 2 TABLESPOONS Orange marmalade; 2-3 TABLESPOONS Oil; 6-8 TABLESPOONS Marsala Wine; 7-10 Tbsp or Madeira; 2 TEASPOONS Cornstarch; 7-10 Tbsp Sage and orange slices

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Goose breast (approx. 1,2 kg)
7-10 Tbsp salt, white pepper
2-3 medium-sized onions
400-500 ml Goose stock (glass)
7-10 Tbsp or chicken broth
1-2 stem(s) Sage
750 g large potatoes
1 egg, approx. 2 tablespoons flour (size L)
2 TABLESPOONS Orange marmalade
2-3 TABLESPOONS Oil
6-8 TABLESPOONS Marsala Wine
7-10 Tbsp or Madeira
2 TEASPOONS Cornstarch
7-10 Tbsp Sage and orange slices

Directions

1
Wash goose breast, pat dry. Season the bone side with salt and pepper, skin only with pepper. Onions peel, quarter. Roast everything in the roaster in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 1/2 hours. Gradually add approx. 1/4 l water and half the stock. Top the breast with the stock from time to time
2
Wash the sage and cut the leaves finely. Peel, wash and coarsely grate the potatoes. Mix with egg, flour and sage, season
3
Spread goose breast with cold strong salted water for the last 10 minutes and fry until crispy at highest heat. If necessary, spread with orange marmalade after another 5 minutes
4
Meanwhile, fry approx. 16 golden brown Rösti in hot oil in a coated pan
5
Keep goose breast warm. Sieve the stock. Dissolve the meat with the remaining stock and add it. Skim off fat. Bring sauce with Marsala to the boil and simmer for a while. Stir starch and 3 tbsp. water until smooth. Thicken sauce with it and season to taste. Remove meat from the bone and cut open. Arrange everything and garnish if necessary. Goes well with butter carrots