Season the goose breast with salt, season with pepper and sear heartily on the skin side. Remove and pour off the excess fat. Later, roast the soup vegetables and onion until golden brown and extinguish with a little goose stock.
Place the goose breast skin side up in a baking dish, spread the vegetables evenly around it, add marjoram. Bake in the oven at
175 degrees top and bottom heat for 30-40 minutes (depending on size). If necessary, add more liquid. Now take out and spread the stock through a sieve.
Season well with port, salt and freshly ground pepper and perhaps thicken with a little flour butter or just simmer. Meanwhile, brown the goose under the broiler for another 5 minutes.
Cut it open and bring to the table with the sauce. Serve with red cabbage and dumplings.
ml
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