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For 4 portions
Ingredients:

• 2 goose magrets
• 200ml white wine
• 1 minced shallot
• 1 minced wild ginger branch
• 100ml maple syrup
• 100ml ice cider vinegar
• 300ml demi-glace

Methods:

• Dry sear the magrets skin side first in a very hot saucepan, brown both sides.
• Add salt and pepper, continue cooking in oven at 350° F  for 8 to 10 min. skin side under.
• Let stand for 6 to 7 minutes before slicing.

             Sauce

• In a small pan, add wine, shallot, ginger, maple syrup and vinegar.
• Reduce to half over medium heat.
• Add demi-glace and reduce to one fourth or until sauce coats a spoon.

             Setting

• Serve half of magret per pers.
• Cover with very hot sauce, serve with turnip puree or sweet potato, accompanied by season vegetables

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