Goose breast on orange sauce

Name: Goose breast on orange 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; 7-10 Tbsp Pepper; 3 Onions; 4 TABLESPOONS Orange marmalade; 1.2 kg Carrots; 1 TABLESPOON Butter or margarine; 5 Sage leaves; 500 g large potatoes; 1 egg (size M); 1 TABLESPOON Flour; 2-3 TABLESPOONS Oil; 1 Orange; 1-2 TEASPOONS Cornstarch; 2-3 TABLESPOONS Brandy; 7-10 Tbsp Sage and Orange

AUTHOR
Eunice Scott

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
7-10 Tbsp Pepper
3 Onions
4 TABLESPOONS Orange marmalade
1.2 kg Carrots
1 TABLESPOON Butter or margarine
5 Sage leaves
500 g large potatoes
1 egg (size M)
1 TABLESPOON Flour
2-3 TABLESPOONS Oil
1 Orange
1-2 TEASPOONS Cornstarch
2-3 TABLESPOONS Brandy
7-10 Tbsp Sage and Orange

Directions

1
Wash the goose breast and pat dry. Season with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. Peel and quarter onions. Heat up orange marmalade and mix with 1/2 litre water. Add onions. After half the frying time, gradually pour the prepared mixture over the breast.
2
In the meantime peel and wash carrots. Cook in boiling salted water for 15 minutes. Then cut into slices with a colored knife. Shortly before serving, heat up the fat and toss the carrot slices in it. Finely chop sage for the potato cookies. Peel, wash and coarsely grate the potatoes. Mix with egg and flour. Season with salt, pepper and sage. Fry small biscuits in hot oil while turning them until golden brown. Peel the orange so that the outer white skin is completely removed. Cut the fruit flesh into fine slices. Remove goose breast from the oven and keep warm. Pour the cooking liquid through a sieve. Skim off visible fat.
3
Fry small biscuits in hot oil while turning them until golden brown. Peel the orange so that the outer white skin is completely removed. Cut the fruit flesh into fine slices. Remove goose breast from the oven and keep warm. Pour the cooking liquid through a sieve. Skim off visible fat. Bring the roast stock briefly to the boil. Stir cornflour and 3 tablespoons of water until smooth and stir into the sauce. Simmer for 2 minutes. Heat up orange slices in it. Season to taste with salt, pepper and brandy. Cut open goose breast. Serve with the cookies, carrot vegetables and the sauce. Serve garnished with sage and orange slices
4
Stir cornflour and 3 tablespoons of water until smooth and stir into the sauce. Simmer for 2 minutes. Heat up orange slices in it. Season to taste with salt, pepper and brandy. Cut open goose breast. Serve with the cookies, carrot vegetables and the sauce. Serve garnished with sage and orange slices
5
Attention: 30 g fat per person deducted