Goose Meat with Tomato Sauce

Ingredients

• 4 goose legs
• 1 goose breast
• 150 g celery root
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• 6 egg tomatoes
• 8 shallots
• 250 g Mushrooms
• 100 ml tomato juice
• 150 ml poultry stock
• 2 Bay leaves
• 1 lemon (zest and juice)
• 1 sprig rosemary
• 2 stems thyme

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Rinse the poultry pieces, pat dry, cut into portions, place skin side up in a roasting pan and roast for 15 minutes at 200°C.

3. 3.

   Meanwhile peel the celery root and garlic, dice the celery, finely chop the garlic. Heat the tomatoes, cool, peel and remove stems. Peel the shallots and clean the mushrooms.

4. 4.

   Reduce oven temperature to 160°C.

5. 5.

   Remove goose pieces from the pan, season all sides with salt and pepper. Drain fat into a small pot until 2 tablespoons remain for later use. Add celery and garlic to the pan and roast for about 5 minutes at 160°C.

6. 6.

   Add tomatoes, juice, stock, bay leaves and lemon zest to the vegetables. Season with salt and pepper and place goose pieces on top. Roast skin side up for about 1½ hours, basting occasionally and adding more stock if needed.

7. 7.

   Add shallots, mushrooms and herbs and continue roasting for another ~30 minutes.

8. 8.

   Season with salt, pepper and lemon juice before serving.