Goose Breast on Carrots

Ingredients

• 2 goose breasts (about 350 g each)
• Salt
• Pepper (freshly ground)
• 1 tsp clarified butter
• 400 ml dry white wine
• 2 bunchs young carrots (about 800 g)
• 2 tbsp honey
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• 4 sprigs savory for garnish

Instructions

1. 1.

   Preheat the oven to 100 °C with fan and top heat. Wash, pat dry, salt and pepper the goose breasts, then sear them in a not-too-hot pan with hot clarified butter: about 5 minutes on the skin side, a short time on the other side. Place them on a rack (with a fat tray underneath) in the oven for 30–35 minutes until pink through. Deglaze the pan with white wine and reduce by half. Peel and trim the carrots, leaving some green parts. Add honey to the wine sauce, cover and simmer gently for about 8 minutes. Finally stir in cold butter and season with salt and pepper.

2. 2.

   Remove the goose breast from the oven, cover with foil and let rest for 5 minutes. Slice and arrange on the carrots with sauce. Serve garnished with savory.