Easiest Way to Prepare Super Quick Homemade Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sweet Roasted Goose is a tried and true recipe for a succulent goose with crispy skin and tender meat seasoned with apple, orange and potato stuffing. Canada goose breast pan seared and finished in the oven with a wine, rosemary, fig and balsamic vinegar sauce. The skin is left on and allowed to crisp. Dried cherries and nuts give this healthy sweet potato side dish recipe a traditional feel.

Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is something that I have loved my entire life.

To begin with this particular 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 it.

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

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