Goosenecks, wings and backbones, trimmed of excess fat, coarsely chopped30 mlvegetable oil½onion, coarsely chopped1carrot, coarsely chopped½head garlic, broken up into cloves150 mldry white wine3thyme sprigs1fresh bay leaf1 tspblack peppercorns350 ml eachchicken and veal stock
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.