Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Great recipe for Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. Its quite simple and fast dish to make and it's all about timing.

Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is something that I’ve loved my entire life.

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

Season the goose with cracked pepper & sea salt just prior to cooking. Return back onto the skin side, tip away any excess fat, reserving for a later use. Generously season both side of the breast with salt and pepper. Rinse goose breasts and pat dry.

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

Generously season both side of the breast with salt and pepper. Rinse goose breasts and pat dry. Cut the skin side with a sharp knife into a rhombic. Heat butter and the oil in a large skillet over medium heat. Add the goose breasts to the pan, flat side down.

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