Chef in training, Joseph is working hard behind the scenes to create some delicious new recipes to showcase the very best of British goose and duck. We would love to know what you think of them on our Instagram account. 

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Rolled goose breast with a sage and citrus stuffing and a salted lemon zest goose skin 

 

Rendering fat:

Why? 
Rendering fat is a very important stage, without it your end product will be full of raw fat which won't be palatable. We can’t jump straight in on a high heat to render the fat as it will burn the skin before the rendering has ben achieved. Normally with a goose or duck breast you would score the meat to allow heat to pass through quicker. However, because of this cut shown in the video and how it will be served we can't do this, so the process is one that is longer then normal but definitely worth it.

How?
Place the goose in a dry cold pan, put the hob onto a medium setting and allow the heat to come through slowly. As each side renders, the skin will turn a pale colour. Treat your meat as an hexagon - that's 6 sides with 5 turns, each side should need at least 3 minuets to render fully.

Tip: Don't forget to pour the fat left in the pan into a jar, ready for delicious goose fat Sunday roast potatoes.

 

Frying until golden: 

Once rendered, drain the fat from the pan - just leave a covering in the bottom of the pan to use as your oil. Turn up the heat to full and fry off each side again until an appetising golden brown. Remember, the meat is fully cooked inside, we are just trying to achieve the lovely colour. 

 

Leave to rest on your board for two minutes before carving.

 

Tip: It's important this delicate cut stays together on the plate, so handle it with care and be sure to have a sharp knife when carving. 
 

Potato fondant: 1 baking potato / 50g of butter / 350ml chicken stock / Salt

- Cut your baking potato in half using a circular cutter and then trim any edges. Peel off any skin that is left. 
- With a little oil on a high heat, brown off each side of the potato to ensure good colouring when it sits on the plate.
- Bake the fondant in a small tray with a little oil for 20 mins at 180ºc 
- After 20 minutes add a knob of butter and flip the fondants over.
- After a further 10 minutes add good quality beef or chicken stock along with thyme or rosemary and cook for the final 10 minutes.

Tip: They can be left to cool and heated up again for 10 minutes in the oven before service to make timing easier. 
 

Cauliflower puree: Half a cauliflower / 200ml of cream + extra for correction / Salt 

- Trim your cauliflower into small chunks.
- With two inches of water in the bottom of the pan, steam/boil the cauliflower until fully cooked.
- Add the cream and blend with a  food processer
- When smooth, pass through a sieve to get rid of all lumps. adjust with extra cream and salt.

Sweet baby carrots: A handful of baby carrots / Tbsp of Olive oil / 20g of sugar 

Trim your baby carrots, place them in a baking tray with the sugar and a little oil. Toss around so the sugar sticks to the carrots and bake for 15/20 minutes until the carrot is cooked but still holds a little crunch.

Fennel cauliflower leaves : 5 cauliflower leaves / Crushed fennel seeds / Crack of pepper / Pinch of seas salt 

Place the cauliflower leaves in a tray sprinkled with fennel, pepper and salt. toss with oil so it sticks and bake for 10 mins at 180ºC

Jus and how to infuse with thyme : 200g of chicken/beef or goose bones subject to what meat the jus will be incorporating / Water / 500ml of red wine / Stock granules / vegetable starch / Salt / Gravy browner 

- To make a jus from scratch, simmer the bones in a large pan with a selection of starch free vegetables, such as carrots, leaks, onions. Fill the water all the way to the top, cover with grease proof paper so the water does not evaporate.

- After several hours, drain the liquid and this is your stock. Alternatively, you can purchase good quality stock from the supermarket.

- With 2L of stock, take the red wine and reduce by half. Add your stock and then reduce by half.

- Add stock granules and salt to bring your flavour up.

- Thicken with vegetable starch (corn flower) until you have the correct consistency. Add gravy browner until you have the desired dark gravy look.

Plum ketchup: 500g of plums / 150ml white wine vinegar / 100g caster sugar 

- Remove the pips from the plumps and boil the flesh in a sauce pan until they start to break down.

- Add the sugar and vinegar and reduce into a syrup.

- Once cooked, wiz with a food processer, and pass through a sieve using the back of a spoon to push it through.

- Poor into a bottle and leave in the fridge to cool.