Main: Roast goose breast, boulangere of braised legs & offal sauce 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