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Caramelised goose breast with plum and ginger sauce

Andrew Nutter from Great Food Live
Andrew Nutter gives goose a tangy kick with a baste of honey, mustard and ginger and serves it with fruity sauce and simply roast vegetables

Caramelised goose breast with plum and ginger sauce

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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Serves: 2

Prep: 30 min
Cook: 30 min

Ingredients

For the vegetables

180g pumpkin, peeled and cut into chunks
pinch curry powder
180g Jerusalem artichokes
180g potato, cubed
3 tbsp Olive oil
salt and pepper

For the goose

2 goose breast fillets, about 200g each
2 tbsp runny Honey
1 tsp Pommery mustard
1 small piece fresh root ginger root

For the plums

2 ripe Plums, stones removed, flesh diced
1 shallot, chopped
4 tbsp port
1 small piece fresh root ginger, peeled and chopped
100ml beef stock
25g Butter, diced
1 strand Redcurrants, picked
1 tbsp Chives, chopped