Recipe - Roast Goose Breasts

2 Goose breasts; 1.5lb each
Salt & freshly ground black
pepper
1 qt Chicken stock
1 Onion; cut or sliced up
1 Carrot; peeled & chunked
1 teaspoon Honey
1 cup Dry white wine

ROUX
One fourth cup Reserved goose fat
Three fourths cup Flour

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 One fourth cup for Roux.

3. Add Chicken Stock, onion, carrot, honey & wine to pan. Return to oven &
cook 1 to 1One half 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 23 min.,
stirring constantly w/ wooden spoon. Remove from heat.

FOX & HOUNDS

MILWAUKEE; GEVREYCHAMBERTIN,

LES PETIT CHAPELLES,1969

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.