Goose Breast with Plums and Blackcurrant Liqueur Sauce
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
35 minutes
It's the richness of goose meat that makes it such an indulgent treat for celebrating special occasions. Here, we've partnered it with sharp plums and a sauce made from zingy blackcurrant liqueur. Together they cut through the sweet fattiness of the goose, delivery a balanced dish with just a hint of retro-chic about it.
Ingredients
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1 organic goose breast
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handful of mixed plums or damsons (we like Victoria and Mirabelle)
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handful of blackberries
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300ml or a large wine glass of blackcurrant liqueur
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sprig each of fresh thyme and sage
Directions
Heat the oven to 180°C fan
Pat the goose breast dry and season it all over with salt and pepper. De-stone the plums and place them in a baking tray alongside the blackberries and fresh herbs. Lay the seasoned goose breast on top, skin side up
Roast for 15 minutes, checking mid-way through to gently stir the juices from the goose through the fruit
After 15 minutes, pour the liqueur over the fruit around the goose and bake for a further 5 to 8 minutes
Remove the tray from the oven, wrap the goose breast in 2 layers of foil and leave it to rest for 10 minutes. Finish the sauce while you wait. You can blend the fruit into the liquid before returning it to the pan to reduce it to a thick jus, or leave the fruit whole for a chunky and rustic sauce
Serve the goose breast thickly sliced on a bed of creamy mash, accompanied by some dark-green kale and the fruity sauce