INGREDIENTS
For the Glazed Beetroot
- 60g butter
- 2 shallots, peeled and finely sliced
- 500g beetroot, peeled and cut into wedges
- 2 tbsp maple syrup
- 200ml of water
For the sauce
- 1 large shallot, peeled and diced
- 250ml red wine
- 500ml chicken stock
- 2 tbsp redcurrant jelly
- 25g butter, chilled and diced
- A few sprigs of thyme
- 4 medium sized goose breasts
- Olive oil
- Sea salt and freshly ground black pepper
METHOD
Step 1: To cook the beetroot, melt the butter in a sauce- pan and add the shallot. Cook until softened, but not coloured.
Step 2: Add beetroot wedges. Add water. Reduce until liquid has evaporated. Stir in maple syrup, and a knob of butter, keep cooking and stirring until you have caramelisation.
Step 3: Season to taste.
For the sauce:
Step 4: Sweat off shallots and thyme. Add red wine, until reduced by half.
Step5: Add chicken stock, reduce again by half. Add redcurrant jelly, bring to simmer, whisk in hard butter
cubes, take off heat and keep warm. Do not boil or you’ll split the sauce.
To cook the goose breast:
Step 6: Half goose breasts out at room temperature, preseasoned with salt, do not use crushed pepper at this stage.
Step7: Put the goose breasts on a cold frying pan, skin side down. Tip: use grease proof paper, or butter paper between the goose breasts and the base of the pan.
Step 8: Fry until you have a nice golden brown colour on the skin. When so, flip over your breast, add thyme, butter cubes and baste your breast, until cooked to your preference. I recommend medium rare. If well done, put into a pre- heated oven at 180 electric until cooked to your preference.
Step 9: Remove from oven, let rest for 10 minutes under a sheet of tinfoil.
To serve:
Arrange glazed beets on dish, slice the goose breast, and spoon over sauce. Recommend serve with apple, potato and sage mash.
Enjoy.
