Steps to Prepare Favorite Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special 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 is gonna smell and look delicious.

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Wild Canada goose breast with cooked onions and garlic in a sweet chili sauce. When finished it makes an excellent gravy that is great with mashed potatoes. Also, my wife and kids couldn't Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with.

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

Reviews for: Photos of Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans. FoodForHunters.com : Pan Seared Goose Breast with Rosemary Fig Sauce. · Wild Canada goose breast with cooked onions and garlic in a sweet chili sauce. Check out this delicious recipe for Pan Roasted Duck Breast with Port Wine Cherry Sauce at the optimalist kitchen - where maximum taste. Place the goose breast-side down on a rack set in a large roasting pan.

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

Check out this delicious recipe for Pan Roasted Duck Breast with Port Wine Cherry Sauce at the optimalist kitchen - where maximum taste. Place the goose breast-side down on a rack set in a large roasting pan. Taste and season with salt and pepper as needed. Transfer the sauce to a serving dish and serve with the. Pan Roasted Duck with Picota® Cherry Sauce.

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