Goose breast with wine

Ingredients
1 breast Goose
1/2 cup (100 ml) white wine
30 g goose lard
1 carrot
piece of celery
1 sprig parsley
1 sprig thyme
1 onion
salt
Method
Salted duck breast (skin side down) in a preheated goose lard, add the chopped onion and vegetables, chopped herbs, a little wine and stew. In the process of strangling make occasional wine (water or soup). When the meat is tender, part of the fat is removed the sauce and served with steamed rice and salad.
Containers:
Difficulty
Easy
Tested
0 users
Author
vg
01 Apr 2003