Steps to Prepare Award-winning Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Serve the goose breasts with a simple pan sauce, roasted vegetables, or mashed potatoes. Stir in the port wine, and bring to a boil over high heat. Rinse goose breasts and pat dry. Cut the skin side with a sharp knife into a rhombic.

Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy using 15 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:

1. Make ready goose breast
2. Take For the sauce
3. Prepare frozen cherries
4. Make ready port
5. Prepare maple syrup
6. Get Cornstarch to thicken the sauce
7. Take Sweet potato mash
8. Prepare sweet potatoes peeled and cubed
9. Get Salt
10. Make ready butter
11. Get Pepper
12. Get Cabbage
13. Prepare shredded savoy cabbage
14. Take Salt
15. Make ready wholegrain mustard

Turn your stove on high heat and drizzle good olive oil in the searing hot pan. Set the goose on a rack in a heavy roasting pan, breast side up. Cover the goose with foil and seal the foil all around the edge of. - Wash goose inside and outside, dry it thoroughly. - Spice inside with salt, pepper and the herbs. - Cut potatoes and apples in half and place the pieces inside the goose. (Important: this filling has the purpose only to soak up the goose fat and should NOT be eaten). - With yarn and toothpicks close the goose and then spice outside . Naturally sweet on their own, sweet potatoes pair perfectly with savory flavors such as chopped fresh thyme, salt, and pepper.

Steps to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:

1. Take the breast out of the fridge 15 min before the cooking
2. Using the kitchen paper dry the skin of any moisture
3. Using a sharp knife score the skin
4. Season the breast with the salt
5. 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
6. Place the pan into the pre heated oven (180 degrees C). Cook it for about 15 min.
7. Let it rest for about 5 min in warm place
8. Cook the prepared sweet potatoes in salted water until they are soft.
9. Drain them. Place them back in the pot. Add in knob of butter, salt and pepper. Mash it really well.
10. 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.
11. 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
12. 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
13. Serve

Cover the goose with foil and seal the foil all around the edge of. - Wash goose inside and outside, dry it thoroughly. - Spice inside with salt, pepper and the herbs. - Cut potatoes and apples in half and place the pieces inside the goose. (Important: this filling has the purpose only to soak up the goose fat and should NOT be eaten). - With yarn and toothpicks close the goose and then spice outside . Naturally sweet on their own, sweet potatoes pair perfectly with savory flavors such as chopped fresh thyme, salt, and pepper. Boil or steam cubed sweet potatoes until soft and fully cooked. Drain the potatoes and return them to the pot. Then you can remove the pot from heat and continue mashing the potatoes into a chunky consistency.

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