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Ingredients
- 2 x Goose breasts, 1.5-lb each
- Â Â Salt & freshly grnd black pepper
- 1 quart Chicken stock
- 1 x Onion, sliced
- 1 x Carrot, peeled & chunked
- 1 tsp Honey
- 1 c. Dry white wine
- 1/4 c. Reserved goose fat
- 3/4 c. Flour
Directions
- 1. Preheat oven to 450F.
- 2. Season goose breasts w/ salt & pepper. Place in baking pan & bake in preheated oven 35 minutes., till browned. Remove from oven & pour off fat, reserving 1/4 c. for Roux.
- 3. Add in Chicken Stock, onion, carrot, honey & wine to pan. Return to oven & cook 1 to 1-1/2 hrs or possibly till goose breasts are tender.
- 4. Remove goose breasts to serving platter & keep hot. Strain pan drippings to remove vegetables. Skim as much fat as possible from drippings & place drippings in saucepan. Gradually add in Roux, stirring constantly, till very thick.
- 5. Slice goose breasts thinly. Pour sauce over & serve immediately. ROUX: Place fat in skillet & heat till sizzling. Add in flour & cook 2-3 minutes., stirring constantly w/ wooden spoon. Remove from heat.
- LES PETIT CHAPELLES,1969
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 78 | 41% |
| Total Fat 8.87g | 11% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 258mg | 11% |
| Potassium 235mg | 7% |
| Total Carbs 17.0g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.45g | 2% |
| Protein 3.49g | 6% |
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