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Goose Breast with Caramelised Carrots and Mashed Haricot beans

Goose Breast with Caramelised Carrots and Mashed Haricot beans


By Mela Baldock
05, October 2020

Goose breast is a divine treat for a slightly smaller Christmas this year. Rich in texture and taste, our goose breasts are fabulously tender and oozing with flavour. It is wholesome food, smothering us in it's comforting, bolstering crutch as we make our way through the English Winter.

Here, we have paired savoury goose breast with earthy haricot beans and sweet, tender heritage carrots. Simple, wholesome food that is a delight to cook and a wonder to eat. 

Ingredients

2 Properly Free Range Goose Breast 

Knob of Raw Cultured Butter 

Sprig of rosemary 

Clove of garlic 

For the Mashed Haricot Beans:

2 handfuls of cooked British Haricot Beans

2 cloves of garlic, finely chopped or grated. 

The juice of one lemon 

1 tbsp of ground cumin 

A good drizzle of Extra Virgin Olive Oil  

For the Caramelised Carrots:

Bunch of heritage carrots, halved 

2 tbsps of crushed coriander seeds 

1/2 teaspoon of ground cloves 

Dizzle of Extra Virgin Olive Oil 

Tbsp of Devon Wild Flower Honey 

Method 

To make the caramelised carrots, preheat the oven to 200C. In a roasting tin, place the carrots along with the spice, honey and olive oil. Coat the carrots well in the spice mixture and then pop in the oven to roast at 200C for 25 minutes.

Whilst the carrots are roasting, prepare the goose breasts. Season the fat side of the breast well whilst you heat up a heavy-based oven-proof pan on the stovetop. Carefully, place the goose breast into the the pan fat side down. Render the fat out for around 10 minutes on a medium to low heat until golden brown. Turn the breast over and add into the pan the butter, rosemary and the garlic. Using a spoon, carefully baste the breasts for around 5 minutes. Place the goose breast in the oven at 180C for 5-10 minutes or until the core temp of the breast is 45C. Leave the breasts to rest for 10 mins on the side whilst you prepare your mashed haricot beans.

To prepare the beans, in a small pan put the beans, garlic, lemon, cumin and olive oil and heat them on a low heat. Once the beans are cooked through, using a hand-blender, blend the beans until a hummus like texture has been reached. These beans need to be served hot so do this whilst the goose is resting. 

To serve, carefully slice the goose breast in half and pile up on a plate with the hot beans and caramelised carrots. A unique Christmas supper that will delight any tastebuds. 

Goose Breast

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