Goose Breast with Plums and Blackcurrant Liqueur Sauce
It's the richness of goose meat that makes it such an indulgent treat for celebrating special occasions. Here, we've partnered it with sharp plums and a sauce made from zingy blackcurrant liqueur. Together they cut through the sweet fattiness of the goose, delivery a balanced dish with just a hint of retro-chic about it.
Goose Breast with Plums and Blackcurrant Liqueur Sauce
It's the richness of goose meat that makes it such an indulgent treat for celebrating special occasions. Here, we've partnered it with sharp plums and a sauce made from zingy blackcurrant liqueur. Together they cut through the sweet fattiness of the goose, delivery a balanced dish with just a hint of retro-chic about it.
- Serves: 2
- Prepare: 10 Minutes
- Cook: 35 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC GOOSE?
Our geese are reared to Soil Association organic standards, we slowly grow our birds and they have the liberty to range freely and follow their natural instincts. You can really taste the difference in a bird that’s been grown this way - both the depth of flavour and the texture are second to none.
Ingredients
Method
- Heat the oven to 180°C fan
- Pat the goose breast dry and season it all over with salt and pepper. De-stone the plums and place them in a baking tray alongside the blackberries and fresh herbs. Lay the seasoned goose breast on top, skin side up
- Roast for 15 minutes, checking mid-way through to gently stir the juices from the goose through the fruit
- After 15 minutes, pour the liqueur over the fruit around the goose and bake for a further 5 to 8 minutes
- Remove the tray from the oven, wrap the goose breast in 2 layers of foil and leave it to rest for 10 minutes. Finish the sauce while you wait. You can blend the fruit into the liquid before returning it to the pan to reduce it to a thick jus, or leave the fruit whole for a chunky and rustic sauce
- Serve the goose breast thickly sliced on a bed of creamy mash, accompanied by some dark-green kale and the fruity sauce
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC GOOSE?
Our geese are reared to Soil Association organic standards, we slowly grow our birds and they have the liberty to range freely and follow their natural instincts. You can really taste the difference in a bird that’s been grown this way - both the depth of flavour and the texture are second to none.
Frequently asked questions
-
Absolutely! At The Organic Butchery we love to eat goose all year round, not just at Christmas. Goose meat has a rich intense flavour and is the perfect bird for roasting, we like to partner it with sharp plums and a sauce made from zingy blackcurrant liqueur. Together they cut through the sweet fattiness of the goose, delivery a balanced dish with just a hint of retro-chic about it.
-
Goose and turkey are both delicious meats with the main difference being goose contains significantly higher fat content within the skin, with the meat remaining rather lean. Goose meat is a rich, tender, dark meat with an intense flavour. At The Organic Butchery, we think cooking a goose is really something very special indeed, so our frozen geese are available all year round, not just at Christmas.
-
Goose meat is rich with an intense flavour, which is often compared to that of beef. All of our geese are of a Legarth type. They're reared in an organic, free-range environment with access to water for swimming and grass for nibbling. Like all large game birds, we feel that slow growth is critical to the taste, texture and finish of our geese. So they naturally mature to the age of 24 weeks. Once slaughtered, we dry pluck and wax the carcasses (to make sure there are no stubborn little feathers left) and hang them in a temperature-controlled environment for at least 10 days. This means the meat is relaxed and excess moisture has evaporated when you come to cook your bird.