The goose small pile with the carrot

Ingredients: 4 goose small piles, 1 table spoon of boiled oil, salt, the ground black pepper, 400 ml of dry white wine, 800 g of small carrot, 2 table spoons of honey, 1 table spoon of butter.

Preparation: For the preparation of goose small pile with the carrot heat oven to 160 degrees. Wash goose small piles, the skin make an incision, small piles rub I will pour off and by pepper brown in boiled oil to the rosy crust. Then you will place small piles on the lattice of the preheated oven, on the bottom of oven place frying pan. Fry small piles on during 30 minutes. Cover small piles into the foil and leave in the turned-off warm oven.

From the frying pan pour off fat, leave juice from the frying, into the juice add a little wine and mix. Pour out juice with the wine into [soteynik], add remaining wine and you will be thoroughly cooked to half of volume.

You will clean carrot, to the sauce add honey and you will place into the sauce carrot, cover with cover and you cook carrot in the sauce during 8 minutes. Add into the sauce cold butter, you will salt and will pepper.
Take out small piles from the foil, cut by slices, you will lay out to the dish, will place on the dish carrot and pour on by sauce.