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Pan-fried Breast of Goose with roast potatoes and blackcurrant jus.


Burrowing through our local supermarket’s deep freeze a week or so ago, I came up with a packet of Polish, breast of goose. My past experience with the poor quality of both Polish goose and turkey would normally have put me off but I went ahead and bought them, with the idea of having something different in our own deep freeze in case of emergency, rather than the leg of lamb or packets of minced lamb or beef which normally are stocked there.

With the recent snow storms that made any venture out of doors, apart from skiing and ice skating, highly risky, that emergency came up sooner than expected. Having de-frozen them, I cut two handsome slices of breast from the bone and chose the accompanying untried (by yours truly) American recipe to pan-fry them, along with roast potatoes and redcurrant jus.

I have never been a true fan of goose, possibly due to my childhood memories of my mother smearing goose fat on me every time I had a chest cold – an old wives’ cure which apparently worked as I am still here to tell the tale. But I would certainly recommend that you try preparing this dish which, with fresh goose, must be even better.

Pan-fried Breast of Goose with roast potatoes and blackcurrant jus.

Prep time:
20 mins, plus 10 mins resting
Cook time:
40 mins
Serves 4

Ingredients

• 2 goose breast fillets
• 1 pinch black pepper
• 1 tbsp Honey
• 1 tbsp Balsamic vinegar
• 1 tsp chopped Thyme
For the roast potatoes
• 12 Maris Piper potatoes, peeled and halved
• 4 tbsp goose fat, or duck
• 1 bunch Thyme
• 12 cloves Garlic
• 1 pinch rock salt and freshly ground black pepper
For the redcurrant jus
• 100ml beef stock
• 100ml Red wine
• 2 tsp redcurrant jelly
• 1 knob of Butter
1. Preheat the oven to 200C/gas 6.

Preperation

2. To prepare the potatoes, par-boil them in a pan of boiling water for 7 minutes.

3. Drain them, return to the pan and shake the pan vigorously. Now take a heavy cast iron skillet, or a heavy roasting dish and heat over a high heat.

4. Spoon the goose fat into the pan and heat through. Add the potatoes and brown on all sides on the hob for about 10 minutes.

5. Scatter the thyme over the potatoes. Hit each garlic clove with the heel of your hand and add them to the potatoes, mixing well to make sure that the potatoes are well-coated with fat.

6. Season the potatoes with rock salt and freshly ground pepper. Roast in the oven for 30 minutes, turning now and then.

7. For the goose, score a deep cross in the skin of each goose breast. Season with salt and freshly ground pepper and rub with the honey.

8. Preheat a frying pan until very hot. Add the goose skin-down and cook for 1 minute. Transfer the goose breasts to a roasting tray, uncooked side-down. Sprinkle with the balsamic vinegar and thyme.

9. Roast the goose breasts in the oven alongside the roast potatoes for 15 minutes, remove and rest in a warm place for 10 minutes.

10. Meanwhile, make the redcurrant jus. Put the stock and red wine into a saucepan, bring to the boil and cook briskly until reduced by half.

11. Add the redcurrant jelly. Bring to the boil and cook briskly until it forms a thick gravy. Stir in the butter and keep warm.

12. Slice the rested goose breasts and serve with the roast potatoes, drizzling round the redcurrant jus just before serving.
By: Mike Robinson From: Market Kitchen

 

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