Sauce to goose or duck
Since you usually do not have sufficient sauce for several days when roasting a goose or a duck, I recommend the following recipe:
ingredients
- 1 goose or duck small (e.g., wings, heart, stomach, neck, etc.)
- 1 soup vegetable
- Orange and or lemon zest
- 1 onion
- Approximately 250 ml of good red wine
- 1-2 tablespoons tomato paste
- Approximately 0.5 L broth
- 1 clove toe (if you do not like it, omit the garlic)
- Spices: salt, peppercorns, allspice, bay leaf according to taste
preparation
Fry the goose cubes, remove from the pot, add the soup vegetables and onions, add to the mixture and then add the tomato paste and lightly caramelize, which gives the fund a great color. Deglaze with red wine and broth, add meat again. Add spices and simmer for at least 2 hours. Pour the resulting stock through a sieve, and you're done. If necessary, degrease with kitchen paper, simply place cloths on top, they absorb the floating fat above.
tip
I give the resulting funds mostly to the fry fund of each poultry and make it a great sauce, which I give with cold butter a light bond.
