Goose with dates, pickled cranberries and celeriac purée
Item 1 of 1
- medium
- 5
- 3 hours
This wonderfully festive goose recipe from Adam Byatt is full of warming winter flavour, from the bacon-wrapped dates to the star anise seasoning that the goose breast is rubbed in before cooking.
First published in 2015
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Ingredients
Metric
Imperial
Goose breast
- 1 goose breast, from a 7kg bird
- 1 star anise
- salt
Pickled cranberries
- 100g of cranberries
- 50g of water
- 50g of white wine vinegar
- 50g of sugar
Goose sauce
- 1kg goose bones
- 1 carrot, cut into 2cm dice
- 1 celery stick, cut into 2cm dice
- 1/2 onion, cut into 2cm dice
- 2 garlic cloves
- 20 cranberries
- 10g of chestnut honey
- 300ml of red wine
- 2l brown chicken stock
Date purée
- 260g of Medjool dates, pitted
Celeriac purée
- 1 celeriac, peeled and roughly diced
- 250ml of double cream
- 250ml of milk
Bacon-wrapped dates
- 10 slices of smoked streaky bacon
- 10 Medjool dates, pitted
SAVE RECIPE
Equipment
- Blender
Method
1
To prepare the pickled cranberries, add the water, vinegar and sugar to a pan and bring to the boil, mixing until well-blended. Remove from the heat and allow to cool
- 50g of water
- 50g of white wine vinegar
- 50g of sugar
2
Add the cranberries to the mixture and allow them to pickle for 6 hours
- 100g of cranberries
3
Preheat the oven to 180°C/gas mark 4
4
To make the sauce, roast the goose bones in the oven until dark brown but not singed. Add the vegetables and cranberries to the pan and continue to cook until golden brown
- 1kg goose bones
- 1 carrot, cut into 2cm dice
- 1 celery stick, cut into 2cm dice
- 1/2 onion, cut into 2cm dice
- 2 garlic cloves
- 20 cranberries
5
Place the roasting tray onto the hob, add the honey and stir well. Deglaze with the red wine and reduce to a syrup
- 10g of chestnut honey
- 300ml of red wine
6
Add the brown chicken stock and bring to the boil. Transfer to a saucepan and simmer for 90 minutes
- 2l brown chicken stock
7
Pass the sauce through a fine sieve and reduce by half. Set in the fridge until solid and remove any fat that surfaces. Store in the fridge until ready to reheat and serve
8
To make the date purée, cover the remaining dates with water in a pan. Simmer over a very low heat for 45 minutes until dates are soft and the water has almost evaporated. Blend to a paste and reserve for later
- 260g of Medjool dates, pitted
9
To make the celeriac purée, combine the milk and double cream in a saucepan and add the celeriac. Cover with parchment paper
- 250ml of double cream
- 250ml of milk
- 1 celeriac, peeled and roughly diced
10
Bring to the boil and simmer until the celeriac is soft. Allow to cool, then transfer to a blender and blitz until smooth. Season to taste
11
To prepare the goose, blend the star anise with the salt and rub the mixture onto the goose breast
- 1 star anise
- salt
- 1 goose breast, from a 7kg bird
12
Add the breast fat-side down to a cold pan and gradually increase the heat, slowly rendering the fat 15–20 minutes until the skin is golden and crispy
13
To prepare the dates and bacon, wrap 10 of the dates in slices of streaky bacon. Place under warm grill to cook for 6 minutes, or until the bacon is crispy. Meanwhile, reheat the goose sauce in a saucepan
14
To serve, cut the goose breasts into 5 slices and add a slice to each plate on top of a spoonful of date purée. Add 1 spoonful of celeriac purée, and 2 of the bacon-wrapped dates to the side. Add a spoonful of the pickled cranberries over the top to finish
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