Goose breast with cherry sauce and buttered vegetables
Gans breast with cherry sauce and buttered vegetables is a recipe with fresh ingredients from the goose category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 goose breasts (about 250 g each)
- Salt
- black pepper (freshly ground)
- 5 Tbsp plant oil
- 200 ml dark poultry stock
- 1 tsp Cornstarch
- 100 ml red wine
- 100 ml cherries
- a pinch cinnamon
- a pinch cloves
- 200 g blackcurrants (canned)
- 400 g Patisson pumpkin
- 400 g Green Beans
- 400 g small white onions (or spring onions)
- 2 tbsp butter
Instructions
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1.
Reduce the poultry stock over low heat to about half. Drain the cherries well and reserve the juice. Whisk the cornstarch into a little water.
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2.
Wash and pat dry the goose breasts. Score the skin side in a diamond pattern with a sharp knife. Heat oil in a pan. Brown each side of the goose breast for about 6 minutes until crisp. Wrap in foil and keep warm in a 70°C oven.
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3.
Meanwhile, deglaze the pan with red wine. Add the cherry juice and reduce briefly. Stir in the poultry stock and simmer for a moment. Thicken the sauce with the cornstarch mixture. Return the cherries and stir in. Season with pepper, cinnamon, cloves and salt to taste.
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4.
Wash and drain the Patisson pumpkin. Trim and wash the green beans. Peel the onions. Boil the pumpkin in salted water for 10–12 minutes until tender; drain. Boil the beans for 10 minutes in salted water; drain. Melt butter in a pan and sauté the onions around until golden. Add the pumpkin and beans, tossing briefly in the butter.
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5.
Slice the goose breasts with a sharp knife into even pieces and arrange fan‑shaped on a plate. Serve with cherry sauce and the buttered vegetables.
