The Portly Gourmet

Good food doesn't have to be difficult…

Goose a l’orange

Goose a l'orange

 

On Monday evening I came home to find a wild goose hanging in my shed.  I’ve never been sure of what to do with a goose other than roast it with all the trimmings.  In the end I decided just to use the breast meat for that night’s meal.  After searching through various cook books and also the internet for what to do with a goose, I hadn’t had that much luck.  However, in the cupboard I had some marmalade that needed using up so that was it, Goose a l’orange.

I know it’s not your normal store cupboard recipe but that is exactly what this dish turned out to be. To serve with the goose I used some left over mash potato from Sunday evenings roast and the last of a bag of watercress, so for the Goose you will need;

 

  • 2 wild goose breasts
  • 1 ½ tbsp marmalade
  • Zest and juice of one orange
  • 1 onion chopped
  • 1 crushed garlic clove
  • 2 tbsp red wine vinegar

 

Start off by quickly frying the goose until it’s just under done and then leave it to one side. To make the potato cakes shape the left over mash into rounds and lightly pan fry until golden and crispy, then put into a low oven to keep warm.  In the same pan used for the goose, fry off your onions and garlic until the onions have slightly softened.  Then add the vinegar and the orange juice and zest, season and simmer for around 5 minutes to allow the flavours to develop.  Return the goose to the pan along with any juices and add the marmalade. Cook for another 5 minutes or until the sauce is thickened. Once all that is done your ready to serve!

 

PG

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This entry was posted on December 18, 2012 by in Blog.
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