Caramelised Goose Breast with Quince and Red Currant Sauce
Course:
Main Course
Cuisine:
International
Servings: 2
Ingredients
For the goose:
2goose breast filletsabout 200g (7oz) each
1tablespoonhoney
1teaspoonDijon mustard
1pieceof fresh gingerabout 2 1/2 cm (1 inch), minced
For the sauce:
1medium poached quincediced
1shallotminced
4tablespoonsport
1pieceof fresh gingerabout 2 1/2 cm (1 inch), minced
100ml1/2 cup dry white wine
1strand of fresh red currants or 1/4 cup of thawed and drained fresh-frozen
1tablespoonfresh chiveschopped
Instructions
Preheat the oven to 220C (425F).
Season the goose breast with salt and pepper. Heat a dry pan over medium-high heat. Sear the goose, skin-side down, until golden. Turn the breast over and cook for another couple of minutes. Add the honey, mustard and ginger to the pan, and baste the goose a few times. Transfer the goose to a roasting pan with a rack and roast in the oven for 5 minutes. Do not overcook. The goose should be slightly pink in the center.
Meanwhile, add the quince and shallot to the pan in which you seared the goose, keeping the goose fat in the pan to help thicken the sauce. Add the port to de-glaze the pan, bring to the boil and simmer until reduced by half. Add the ginger and the white wine, return to the boil and simmer to reduce again. Season with salt and pepper, and add the red currants and chives.
To serve, place the roasted vegetables on the center of the plate, slice the goose breast and place on top and pour the sauce on top of the goose.