Roasted Goose Breast with Oranges and Cinnamon

Season the goose breasts with cayenne pepper, pepper and salt and sear on the skin side over a low fire. When the fat of the skin begins to sweat out, turn the goose breasts to the other side and put them in the kitchen oven preheated to 200 degrees Form. After 15 minutes, add 2 diced shallots, a teaspoon of green pepper, orange juice, about 1 teaspoon of grated orange peel and cinnamon. Cook the goose breasts for another 45 minutes, adding a little vegetable soup every now and then. Now remove the breasts, degrease the resulting stock, i.e. skim off the fat with a spoon and then thicken with flour butter. Fillet the orange and add the orange fillets to the sauce.

Remove the peel from the potatoes and cut or slice them very finely. Grease an ovenproof dish and place half of the remaining shallots in the dish. Layer the potato slices on top, sprinkle with the remaining shallots and pour the remaining vegetable soup over them so that the potatoes are just covered. During the last half hour of cooking the goose breasts, put the potatoes in the oven with them.

Arrange the goose breasts, drizzle with the sauce and serve with the potatoes.

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