Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is one of the most well liked of recent trending meals in the world.
Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy using 15 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:
- Make ready 1 goose breast
- Make ready For the sauce
- Get 120 g frozen cherries
- Get 100 ml port
- Prepare 1 tbsp maple syrup
- Take Cornstarch to thicken the sauce
- Take Sweet potato mash
- Get 240 g sweet potatoes peeled and cubed
- Make ready Salt
- Make ready 1 tbsp butter
- Take Pepper
- Take Cabbage
- Make ready 220 g shredded savoy cabbage
- Take Salt
- Prepare 1 tbsp wholegrain mustard
Serve the goose breasts with a simple pan sauce, roasted vegetables, or mashed potatoes. Place breast-side-down into a roasting pan, and fill with ½-inch of water. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to ½-inch.
Instructions to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:
- Take the breast out of the fridge 15 min before the cooking
- Using the kitchen paper dry the skin of any moisture
- Using a sharp knife score the skin
- Season the breast with the salt
- 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
- Place the pan into the pre heated oven (180 degrees C). Cook it for about 15 min.
- Let it rest for about 5 min in warm place
- Cook the prepared sweet potatoes in salted water until they are soft.
- Drain them. Place them back in the pot. Add in knob of butter, salt and pepper. Mash it really well.
- 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.
- 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
- 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
- Serve
Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to ½-inch. Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside. Peel the sweet potato and cut into thin slices.
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