Separate the breast from the goose and let it macerate for 4 hours in the refrigerator with ground garlic, port and hard.
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| Ingredients to make goose breast in cherry sauce and marsala wine: |
| 1 4 kg goose 1/2 kg. of carrots 1/2 kg. of spinach 2 picientos 1/4 of grand marnier cup 3/4 of pine Pepper to taste for the sauce the bones of the goose 1 cele 1 leek 1 onion 1/2 cup of tomato paste 1/4 of kg. of fresh chopped tomato 6 white onions 3 tablespoons of butter 1 cup Marsala 1/4 kg. Cherry pulp |
Ingredients to make goose breast in cherry sauce and marsala wine:
2. Bone and flatten the breast. Finely chop the carrots and pepper previously peeled.
3. Cook in water with a pinch of sugar and lemon. Drain and saute with butter. FLAME WITH GRAND MARNIER.
4. spinach is cooked to steam and drain well. Add the pinions to spinach and season with salt and pepper.
5. In the center of the breast place the preparation of spinach and in the center of this, carrots and peppers.
6. Wrap making a roll, tie it with thread so that the roll maintains its shape. Spread with butter and salt and bake for an hour approximately in oven 150º C.
7. Put the bones with the celery, the leek and the onion and bake at 175º C. for 45 minutes until the bones are well golden.
8. Take this to the pot along with the tomato paste and fresh tomatoes. Add 4 liters of water. Let boil until reduced to 1/2 liter, for a minimum of 10 hours over low heat.
9. This preparation is called Demiglace. Brown the chives in butter and flame with the Marsala wine, letting alcohol reduce.
10. Add the cherry pulp and 1 cup of demiglace and reduce again for 5 more minutes.
