Instructions: 1. Preheat oven to 450F.

2. Season goose breasts w/ salt & pepper. Place in baking pan & bake in preheated oven 35 min., until browned. Remove from oven & pour off fat, reserving 1/4 cup for Roux.

3. Add Chicken Stock, onion, carrot, honey & wine to pan. Return to oven & cook 1 to 1-1/2 hours or until goose breasts are tender.

4. Remove goose breasts to serving platter & keep warm. Strain pan drippings to remove vegetables. Skim as much fat as possible from drippings & place drippings in saucepan. Gradually add Roux, stirring constantly, until very thick.

5. Slice goose breasts thinly. Pour sauce over & serve immediately. ROUX: Place fat in skillet & heat until sizzling. Add flour & cook 2-3 min., stirring constantly w/ wooden spoon. Remove from heat.

LES PETIT CHAPELLES,1969

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