Goose breast with orange and honey glaze

The game and poultry season has started. A simple but tasty St. Martins dish. A crispy, tender goose breast with a fruity, fresh honey-orange glaze, served with green asparagus and mashed potatoes or the classic with red cabbage and dumplings.

Preparation:
1. Preheat the oven to 180 ° C. Skin of each goose breast in a checkerboard pattern with a sharp one
    Cut the knife. Rub with salt and pepper.
2. Place the goose breast skin up in a roasting pan. Stir honey with orange juice and
    Brush the goose breast with it, set aside the remaining glaze. Onions in thin rings
    cut and spread around the goose breast.
3. Put in the preheated oven and cook for about 75 minutes,
    the goose breast every quarter of an hour with the Spread the glaze.
    Take the goose breast out of the roaster and keep warm after a few minutes carving.
4. In the meantime, degrease the roast with a little water and degrease. Through a sieve
    and season with salt, pepper and possibly a little orange juice. Possibly. still bind.
    You can prepare the side dishes of your choice, e.g. green asparagus and mashed potatoes

Author: Hobbykoechin_71