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).