goose jus

goose jus

The jus is the finest type of dark meat sauce. Their incomparable aroma is mainly due to the long duration of preparation and the subsequent reduction.

Of course, a suitable sauce is made from the innards and bones for roast goose.

A jus only requires one hotplate and can often be made parallel to other work. It can also simmer unattended if proper precautions are taken.

Material needed :

  • casserole or casserole
  • oven
  • mixing spatula
  • pointed strainer

Ingredients for 1 liter sauce:

  • butter or goose fat
  • Goose bones from a goose
  • Goose offal
  • Roasted vegetables (500g mixed)
  • Tomato paste (50 g
  • low-salt soy sauce for deglazing (100 ml)
  • Red wine for glazing (1 l)
  • Poultry stock to fill up (3 l)
  • Spices:
    • 2 bay leaves
    • 6 cloves
    • 8 juniper berries (crushed)
    • 1 tsp peppercorns
    • 1/2 star anise

Procedure :

  • Roast the bones on a rack in the oven at 170°C until they are clearly dark brown but not blackened
  • In the meantime, roughly dice the roasted vegetables and offal and heat the casserole on the stove
  • First, roast the root vegetables with the innards thoroughly in the hot lard at 4/5 heat until they turn brown
  • Now roast the leafy vegetables as well, being careful not to burn them
  • Deglaze with the reduced-salt soy sauce and stir
  • Let it simmer until it’s just a syrupy consistency
  • Now pour in 1/4 of the red wine
  • Stir and cook until the liquid has almost evaporated
  • Repeat the process until the red wine is gone
  • Reduce the heat to 2/3 and add the tomato paste
  • roast while stirring frequently
  • add the oven-roasted bones
  • Pour in the chicken stock until everything is covered
  • Add spices
  • Bring everything to the boil and remove the foam
  • continue to simmer gently for 2 hours (approx. 2/3 heat)
  • Pass through a fine sieve
  • Reduce to 1/3 the amount in the saucepan over full heat
  • Season with salt
  • Possibly bind

The finished sauce is the perfect accompaniment to roast goose, which is traditionally served with red cabbage and potato dumplings. It is best to freeze leftover jus in portions (e.g. in ice cube molds).