Goose alsace-style.

Serves 1.


Ingredients
• 1 escallop of goose
• salt, and freshly ground pepper
• olive oil, if frying
• chives, chopped, to garnish

For the cabbage:
• 15 g butter
• 1 rasher of rashers of smoked streaky bacon, cut into strips
• 1 shallot, finely sliced
• 1 clove garlic, crushed
• 2 or 3 leaves of cabbage, blanched and refreshed in ice-cold water

For the sauce:
• 15 g butter
• 50 g celeriac
• 50 ml Gerwurztraminer wine
• 50 ml double cream
• salt, and freshly ground pepper


Method
1. First cook the cabbage. Heat the butter in a heavy-based saucepan. Add in the bacon and brown lightly, then add in the shallot and garlic and fry gently for 1 minute.

2. Add in the cabbage and a dash of water, cover and cook gently until the cabbage is tender. Set aside and keep warm.

3. To make the sauce, heat the butter in a frying pan. Add in the celeriac and fry for 10 minutes, stirring often.

4. Add in the wine and cook briskly until reduced by half.

5. Add in the cream and cook, stirring, until thickened. Season with salt and freshly ground pepper.

6. To cook the goose escalope, heat a griddle pan or heat a little olive oil in a heavy-based frying pan. Griddle or fry the goose escalope until cooked to taste, seasoning with salt and freshly ground pepper.

7. Serve the goose on the cabbage, spooning over the sauce and garnishing with chives.