Sauce for roast goose

When you prepare goose breast on Christmas Eve, there is no time to make the sauce. The delicious juice I get through pre-fried clubs.

Following situation:

The guests arrive in one and a half hours, the goose breasts stink in the oven. A lot of fat comes out, in the hot state inseparably connected to the delicious juice.

With a trick and some preliminary work, you have to roast a gravy boat full of gravy.


A few days before the festival, I roast two goose legs. The leaked fat I put in the fridge. A few hours later, the white fat has settled. With a knife I pierce a hole and can drain the juice.

It is now a great base for a great sauce - or you can extend it with a bit of broth and a dash of Calvados and just serve as an aromatic gravy to the chest of the Christmas goose.

I dissolve the club meat from the bones and heat it in the fat. Slowly simmer gently for another hour in the fat. A wonderful bread covering, which in France can also be bought in cans (confit d'oie).


The leaked fat / juice from the chest is poured off and placed cold. The next day I do the same: pierce, drain. I heat the goose fat again with marjoram and mugwort and fill it in screw jars.

Tasty on black bread, the fried potatoes are delicious with it - and the red cabbage shines beautifully and tastes delicious.

The juice I freeze in ice cube trays, one for the next Saucengrundlage.

Countdown to Christmas | Rick Stein's Roast Goose with Stuffing and Apple Sauce | Waitrose | March 2024