AT A GLANCE
|01||Fry goose trimmings in oil in a large saucepan over high heat, turning occasionally, until golden brown (15-20 minutes). Remove from pan and set aside. Add vegetables to pan and sauté until caramelised (10-15 minutes). Drain off excess fat, and add wine, herbs and peppercorns to pan and reduce by half (3-5 minutes). Add stocks and return bones to pan with a pinch of salt, bring to the boil, skim impurities from surface, then reduce heat to low and simmer until reduced to 300ml (45 minutes to 1 hour) Strain into a jug, spoon excess fat from surface (see note) and serve with roast goose breast.|
Note If you make the gravy ahead, chill it so the fat solidifies on top and can be easily removed before reheating to serve.