Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. One of my favorites food recipes. This time, I am going to 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. Serve the goose breasts with a simple pan sauce, roasted vegetables, or mashed potatoes.
Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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 that.
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
- Make ready 100 ml port
- Make ready 1 tbsp maple syrup
- Get Cornstarch to thicken the sauce
- Make ready Sweet potato mash
- Prepare 240 g sweet potatoes peeled and cubed
- Get Salt
- Get 1 tbsp butter
- Prepare Pepper
- Prepare Cabbage
- Take 220 g shredded savoy cabbage
- Make ready Salt
- Take 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. Rinse goose breasts and pat dry.
Steps 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 your stove on high heat and drizzle good olive oil in the searing hot pan. Rinse goose breasts and pat dry. Cut the skin side with a sharp knife into a rhombic. 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.
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