The roasting juices from the goose and balsamic vinegar make a lively sauce to accompany the rich meat.
Recipe information
Yield
Makes about 1 1/3 cups
Ingredients
Preparation
Step 1
Strain juices from reserved roasting pan into large measuring cup; discard solids in strainer. Spoon fat off surface of pan juices in measuring cup. Add enough chicken broth to degreased juices to measure 1 cup. Place reserved roasting pan over 2 burners set at medium heat. Add vinegar to pan and bring to boil, scraping up browned bits; pour vinegar into saucepan. Add pan-juice mixture and sugar to saucepan. Bring pan sauce to boil, whisking until sugar dissolves.
Step 2
Boil until sauce coats spoon thinly and is reduced to 1 1/3 cups, about 10 minutes. Season with salt and pepper. Transfer to gravy dish and serve with geese.
