Recipe of Ultimate Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy

Hey everyone, hope you’re having an incredible 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. This time, I will make it a little bit tasty. This will be really delicious.

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This is one of my favourite dish. This is a very simple dish to cook at home. Pan Fried Roasted Duck Breast With Plum Sauce Served with Mashed Potatoes and. FoodForHunters.com : Pan Seared Goose Breast with Rosemary Fig Sauce. · Wild Canada goose breast with cooked onions and garlic in a sweet chili sauce.

To begin 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 cook that.

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

1. Take 1 goose breast
2. Prepare For the sauce
3. Make ready 120 g frozen cherries
4. Prepare 100 ml port
5. Take 1 tbsp maple syrup
6. Make ready Cornstarch to thicken the sauce
7. Get Sweet potato mash
8. Prepare 240 g sweet potatoes peeled and cubed
9. Take Salt
10. Get 1 tbsp butter
11. Make ready Pepper
12. Get Cabbage
13. Prepare 220 g shredded savoy cabbage
14. Take Salt
15. Take 1 tbsp wholegrain mustard

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Instructions 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

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