Main: Roast goose breast, boulangere of braised legs & offal sauce   Print Author: Nicolas Kleist Serves: 6 Ingredients 5.5kg whole goose with giblets 3 onions, diced 1 carrot, diced ½ leek, diced 1 celery stick, diced 2 garlic gloves 2 tbsp tomato purée 1 bouquet garni (thyme & bay) ½ bottle red wine 8 maris piper or red skin potatoes, peeled 3-4 sprigs fresh thyme 1 ltr chicken stock For the offal butter: 2 shallots, sliced 1 clove … Continue reading Main: Roast goose breast, boulangere of braised legs & offal sauce