Hi, I am Elise. Today, we’re going to make pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy Recipe
Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy using 15 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:
- Take 1 goose breast
- Take For the sauce
- Take 120 g frozen cherries
- Prepare 100 ml port
- Prepare 1 tbsp maple syrup
- Prepare Cornstarch to thicken the sauce
- Get Sweet potato mash
- Get 240 g sweet potatoes peeled and cubed
- Prepare Salt
- Prepare 1 tbsp butter
- Prepare Pepper
- Take Cabbage
- Prepare 220 g shredded savoy cabbage
- Make ready Salt
- Prepare 1 tbsp wholegrain mustard
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
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