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Goosnargh Goose




Source of Recipe


Villa Restaurant & Hotel, The, Kirkham


List of Ingredients




1 goose breast
2 figs, quartered
4 oz sugar
1 tbsp redcurrant jelly
1 glass red wine
1 large potato
chicken stock
3 sprigs thyme, chopped
1 medium onion, chopped
1 clove garlic, chopped
1 cup of gravy
honey

Recipe



Serves: 1 People

Pan fry the goose breast until light brown then place in a 250 degree oven for 10-15 minutes. Take the figs, sugar, redcurrant jelly and half a glass of the red wine, bring to the boil and simmer for 2-3 minutes until soft. Put this fig jam to one side. Cut the potato into round shapes with a pastry cutter, place in an oven-proof dish and cover with chicken stock and cook in 200 degree oven for 15-20 minutes until the potato is soft. To make the sauce, pan fry the garlic and onion until soft, add half a glass of red wine, reduce by half, add thyme and gravy and simmer for 2-3 minutes. Season to taste. To serve, slice the goose (it should be pink), place on plate next to potato, jam, then drizzle sauce round outside with a little honey drizzled on top.