Goose alsace-style

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.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 escallop of Goose
Salt, and freshly ground pepper
Olive oil, if frying
Chives, chopped, to garnish

For the cabbage:

15g Butter
1 rasher of rashers of smoked streaky bacon, cut into strips
1 shallot, finely sliced
1 garlic clove, crushed
2 or 3 leaves of Cabbage, blanched and refreshed in ice-cold water

For the sauce:

15g Butter
50g celeriac, diced into 0.5cm squares
50ml Gerwurztraminer wine
50ml double cream
Salt, and freshly ground pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Afternoon tea, curry cookery courses and more!
Great discounts on cookware