Pan-roasted goose breast with roast swede and chestnuts and leek and c

[Beardo]

I'd heard that Canada Goose can taste nasty, but never having tried it thought i'd give it a go with the one GaryB

kindly brought me the other day.

All i can say is, you're missing out if you've not eaten it, delicious, dark beef like meat.

 

Serves 1

(adjust cooking time to about 15-20 mins in oven for whole breast fillet)

if using whole breasts fillets each one will serve two people, 1 crown = 4 people.

 

Preparation time less than 30 mins

 

Cooking time 10 to 30 mins

 

Ingredients

 

½ goose breast

salt and freshly ground black pepper

For the roast swede and chestnuts

½ swede chopped into large chunks

50g/1¾oz butter

1 tbsp olive oil

1 tin cooked, whole chestnuts

For the leek and cranberry sauce

25g/1oz butter

1 tbsp olive oil

1 leek, washed and roughly chopped

1 large handful cranberry

2 tbsp balsamic vinegar

4 tbsp soft brown sugar

 

 

Method

 

1. Preheat the oven to 200C/400F/Gas 6.

2. Season the goose breast with salt and freshly ground black pepper and place, skin-side down into a hot oven-proof frying pan. Cook for five minutes until golden. Turn and cook for another minute.

3. Drain the fat from the goose pan and transfer to the preheated oven for ten minutes, or until cooked through. Take out once cooked and leave to rest.

4. Meanwhile, place the swede into a saucepan of boiling water and cook for eight minutes. Drain and set aside.

5. In a separate oven-proof frying pan, melt the butter with the oil. Add the chestnuts and cooked swede and transfer to the preheated oven to roast for five minutes, or until golden.

6. For the leek and cranberry sauce, heat the oil and melt the butter in a saucepan. Add the leeks and cook for five minutes until soft.

7. Add the cranberries, balsamic vinegar and brown sugar and cook for a further five minutes.

8. To serve, place the goose breast on a warm plate with the roasted swede and chestnuts. Spoon over the leek and cranberry sauce.

[docholiday]

Look forward to trying that, but this year havnt shot a goose, had 17 last season and I have never had a bad one, everybody that I gave them to enjoyed them as well, cant understand why they are often said to be unedable?

doc

[utectok]

sounds great!! I'll try that!

[Guest Callum.]

Well i think geese were a more "christmassy" food.

Then everyone changed to Turkey,

[JJaxeman]

Totaly agree Canada goose is lovely had it tonight with potatoe/swede mash and carrotts with gravy made from cooking juices LOVELY :unsure:

 

This is how I done it :

 

Fried Canada Goose Breast

 

Of the two dark geese, the Canada (honker or cackler) and the White-fronted (speckled), the "speck" is definitely better for roasting, as it tends to be the fattest. We plucked both of the dark geese varieties, but found that the Canada goose is a bit leaner, and would often remove the breasts, with skin intact, and fried them like steaks.

 

 

Breasts of 2 Canada geese

1/2 cup, olive oil

2 medium garlic cloves, crushed

1 teaspoon, salt

1 teaspoon, coarse ground pepper

1 tablespoon, crushed dried rosemary

1/2 cup, dry red wine

 

In large, deep-sided skillet, heat olive oil and add garlic cloves.

When garlic is browned, remove and discard it.

Rub goose breasts with salt, pepper, and rosemary.

Drop in hot oil.

Cook for 5 minutes on each side, until meat is thoroughly browned, or even a bit crisp in appearance, then splash on red wine and reduce flame.

Cover and cook for about 15 more minutes.

Remove breasts to serving platter and cover with pan juices.

 

Serves 4 with hearty appetites, but this recipe will handle as many as 8.