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    Caramelised goose breast with plum and ginger sauce.

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    Caramelised goose breast with plum and ginger sauce.

    Post  Admin on Tue Nov 26, 2013 6:36 am

    Serves 2.

    Ingredients

    For the vegetables
    180 g pumpkin, peeled and cut into chunks
    pinch curry powder
    180 g jerusalem artichokes
    180 g potatoes, cubed
    3 tbsp olive oil
    salt and black pepper

    For the goose
    2 goose breast fillets, about 200g each
    2 tbsp runny honey
    1 tsp Pommery mustard
    1 small piece ginger

    For the plums
    2 ripe plums, stones removed, flesh diced
    1 shallot, chopped
    4 tbsp port
    1 small piece ginger, peeled and chopped
    100 ml beef stock
    25 g butter, diced
    1 strand redcurrants, picked
    1 tbsp chives, chopped


    Method
    1. Preheat the oven to 180C/gas 4. Place the pumpkin onto a baking tray and sprinkle with the curry powder. Add the artichokes and potato and drizzle with olive oil, salt and pepper. Roast for 15-25 minutes, or until the vegetables are cooked.

    2. Meanwhile, season the goose breast with salt and pepper. Heat a dry pan over a medium high heat. Add the goose to the pan and cook until golden, then turn and cook until golden on the other side.

    3. Add the honey, mustard and ginger to the goose and baste a few times. Transfer the goose to a roasting tray and roast in the oven for 5 minutes.

    4. Meanwhile, add the plums and shallot to the pan in which you seared the goose. Add the port to deglaze, bring to the boil and simmer until reduced by half. Add the ginger and beef stock, return to the boil and simmer to reduce again.

    5. Slowly whisk the butter into the sauce until it thickens. Season to taste with salt and pepper and add the redcurrants and chives.

    6. To serve, place the roasted vegetables on servings plate. Slice the goose breasts and arrange them on top and finally pour the sauce over.


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