Fattened goose breast pan-seared rosé, with oven-roasted vegetables and pan juices

PREPARATION

• 1
  Place the crushed garlic, freshly ground black pepper, thyme, and rosemary in a pot, then pour half a liter of boiling water over them and let cool, covered.
• 2
  Add another 2.5 liters of cold water to this spiced tea and dissolve 20 dkg of salt and two tablespoons of sugar in it.
• 3
  Place the goose breasts into this spiced marinade for 2-3 hours, depending on their size.
• 4
  This method ensures the meat will be juicy and evenly, pleasantly salty throughout.
• 5
  Clean the winter vegetables and, with the exception of beetroot, cut them into finger-sized pieces. Then season them with salt, pepper, a little sugar or honey, add the onion and whole garlic cloves to taste, and let them sit for an hour to absorb the marinade.
• 6
  Handle the beetroot completely separately; add it only when serving, as it will stain the other vegetables.
• 7
  Place the marinated vegetables into an ovenproof dish or baking tray, add a few sprigs of thyme and rosemary, a little goose fat or oil, then put them into a preheated oven at 180 degrees Celsius.
• 8
  After the vegetables have been roasting for 20 minutes, pat the goose breasts dry, score the skin (but not through to the meat, only to the fat) to render as much fat as possible without drying out the meat during cooking.
• 9
  Place them skin-side down in a cold pan over medium heat and occasionally pour off the rendered fat, but do not discard it.
• 10
  Once the skin is nicely browned and crispy, place the breasts on top of the vegetables roasting in the oven for another 10-15 minutes.
• 11
  If timed well, everything will be ready at the same time.
• 12
  Meanwhile, boil the stock over high heat until only about one deciliter remains, and at the end, add a spoonful of goose fat. Once our roast is out of the oven, serve it with its own juices, the pan gravy, and the roasted vegetables.