Ingredients

• 4 slices bacon
• 1 tbsp. goose fat
• goose giblets
• 1 small carrot
• 2 bay leaves
• 6 black peppercorns

Preparation

Fry the bacon and vegetables in the goose fat until soft and golden brown. Pour off any excess fat, and add 1 liter of water, bay leaves, and peppercorns. Simmer for one hour, strain, and set aside.

Use this stock to deglaze the roasting pan when your goose is finished. Check for seasoning, sieve the gravy again, and serve in a gravy boat.

Pigeon Cottage