Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy
Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Great recipe for Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. Its quite simple and fast dish to make and it's all about timing. Altough to make things easier, mash, cabbage and sauce can be done in advance to take the pressure during the cooking process. Serve the goose breasts with a simple pan sauce, roasted vegetables, or mashed potatoes.

To get started with this particular recipe, we must prepare a few components. You can cook pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy using 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:
  1. Take 1 goose breast
  2. Prepare For the sauce
  3. Take 120 g frozen cherries
  4. Take 100 ml port
  5. Make ready 1 tbsp maple syrup
  6. Make ready Cornstarch to thicken the sauce
  7. Get Sweet potato mash
  8. Prepare 240 g sweet potatoes peeled and cubed
  9. Get Salt
  10. Make ready 1 tbsp butter
  11. Make ready Pepper
  12. Take Cabbage
  13. Get 220 g shredded savoy cabbage
  14. Make ready Salt
  15. Make ready 1 tbsp wholegrain mustard

Clean and dry the goose breast. Scorch the skin with intersecting lines; this allows the excessive fats to leak out. Turn your stove on high heat and drizzle good olive oil in the searing hot pan. - Wash goose inside and outside, dry it thoroughly. - Spice inside with salt, pepper and the herbs. - Cut potatoes and apples in half and place the pieces inside the goose. (Important: this filling has the purpose only to soak up the goose fat and should NOT be eaten). - With yarn and toothpicks close the goose and then spice outside. Naturally sweet on their own, sweet potatoes pair perfectly with savory flavors such as chopped fresh thyme, salt, and pepper.

Steps to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:
  1. Take the breast out of the fridge 15 min before the cooking
  2. Using the kitchen paper dry the skin of any moisture
  3. Using a sharp knife score the skin
  4. Season the breast with the salt
  5. Place the breast on the cold frying pan with metal handle. Light the gas under the pan. This method will help to melt the fat under the skin before crisping it. Sear the breast for about 3 min
  6. Place the pan into the pre heated oven (180 degrees C). Cook it for about 15 min.
  7. Let it rest for about 5 min in warm place
  8. Cook the prepared sweet potatoes in salted water until they are soft.
  9. Drain them. Place them back in the pot. Add in knob of butter, salt and pepper. Mash it really well.
  10. Blanch the shredded savoy in big pot of salted boiling water (at least 3 times more water then the cabbage). Cook it for about 1 min when boiling.
  11. Drain the cabbage. Add in knob of butter into the pot and cook few more minutes further with the cabbage in. Add 1 tbsp mustard. Check seasoning
  12. To make the sauce add in cherries into the small saucepan. Add in port and maple syrup. Bring to the boil and let it cook for few minutes. Thicken it with cornflour mixture (about 1 tsp cornflour and 1 tbsp cold water). If the sauce is to thick add in little bit more water and if to runny add more cornflour mixture
  13. Serve

Turn your stove on high heat and drizzle good olive oil in the searing hot pan. - Wash goose inside and outside, dry it thoroughly. - Spice inside with salt, pepper and the herbs. - Cut potatoes and apples in half and place the pieces inside the goose. (Important: this filling has the purpose only to soak up the goose fat and should NOT be eaten). - With yarn and toothpicks close the goose and then spice outside. Naturally sweet on their own, sweet potatoes pair perfectly with savory flavors such as chopped fresh thyme, salt, and pepper. Heat a heavy based frying pan to a low temperature. Season the goose with cracked pepper & sea salt just prior to cooking. Return back onto the skin side, tip away any excess fat, reserving for a later use.

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