Pan-Fried Goose Breast with Plum & Mulled Wine Sauce, Lay The Table
Poultry

Pan-Fried Goose Breast with Plum & Mulled Wine Sauce

This is a marvellous dish for a dinner party to get you in the Christmas spirit. The goose breast is tender and juicy, with crispy skin and a delicious layer of mouth-filling fat. The plum sauce is both sweet and tangy. Pile a slice of goose and a sliver of plum onto your fork and I promise you your tastebuds will thank you forever.

Pan-Fried Goose Breast with Plum & Mulled Wine Sauce, Lay The Table

Serves 2

1 goose breast
1 tsp olive oil
A little sea salt
1 tbsp fresh thyme leaves

For the sauce

Half red onion, finely chopped
1 tbsp olive oil
250g dark red plums , halved, stoned and cut into small wedges
50g demerara sugar
50ml mulled red wine
200ml beef stock
1 star anise

1. Make the sauce. Fry the onion in the oil for 5 mins or until softened. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the mulled wine, stock and star anise, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.

2. For the goose, preheat the oven to 180C/Gas 4. With a sharp knife, criss-cross the skin of the goose breast, slicing through the fat but not the meat. Rub with salt and thyme leaves. Add the olive oil to a frying pan and meat to medium. Cook the goose skin-side down for 5-7 min until a lot of the fat had rendered from under the skin. Transfer to a roasting tin and finish in the oven for 8-10 mins, until the goose is cooked to your desired pinkness. I like mine very rare. Once done, remove from the oven and leave to rest on a warm plate for 5 mins.

3. Meanwhile, re-heat the plum sauce. Carve the goose breast into thick slices and serve with the plum sauce. Ive accompanied ours with diced roasted potatoes and butternut squash, with wilted spinach.

Pan-Fried Goose Breast with Plum & Mulled Wine Sauce, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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