Goose Breast and Hasselback Potato with Salad and a Cranberry Reduction

My good mate Bill dropped off a freshly shot goose, this is just part of the story!

INGREDIENTS  ( serves 2)

1 goose breast

1 tbsp chopped thyme

2tbsp brown sugar

Sea salt and black pepper to taste

Hasselback Potatoes

2 medium Maris Piper potatoes

2 tbsp goose fat or lard

1 tbsp dried thyme

6 cloves sliced garlic

 Sea salt and black pepper

Cranberry Reduction

50 ml beef stock

50ml red wine

2 tbsp Cranberry jelly

1 oz butter

METHOD

Peel the potatoes cut into 3mm slices taking care not to cut all the way through and place in a bowl of cold water for an hour.

Preheat the oven to 190C.

Drain the potatoes, dry with paper towel, push a slice of garlic in between each potato slice then place the potatoes in a skillet or oven dish along with the lard, 1 tbsp thyme, ground black pepper and sea salt. Ensure that the potatoes are even coated and are placed cut side up. Roast for 35 minutes.

Season the goose with salt, pepper and thyme,   rub with the brown sugar

Heat a frying pan until very hot. Add a little lard and sear the goose breast for 1 minute on each side. And remove from the heat. After the potatoes have been cooking for 35 minutes, add the seared goose breast  to the skillet alongside the potatoes and cook for a further 15 minutes . Meanwhile, make the cranberry reduction. Put the stock and red wine into a saucepan, boil until reduced by half then add the Cranberry jelly and butter and gently boil until it thickens to a cream like consistency stirring constantly to avoid burning.

Slice the goose breast and serve with the Hasselbacks and fresh salad leaves, drizzling the goose breast with the Cranberry reduction just before serving. Wash down with a  2017 Chianti ( Castellore is good ! )