Boneless Goose Breast with Goose-Fat Potatoes & Braised Red Cabbage

A simple but indulgent festive recipe using our Christmas Boneless Breast of Goose. The goose is pan-roasted skin-side down until golden and crisp, then finished in the oven and served with goose-fat roast potatoes, sweet-sharp braised red cabbage and rich onion gravy. Add pigs in blankets for an extra-special Christmas plate.

Prep: 20 mins | Cook: 50 mins

Medium

Serves 4

Ingredients

2 Christmas Boneless Breast Of Goose
1.2kg floury potatoes, peeled and cut into chunks
3 tbsp Christmas Goose Fat
1 small red cabbage, finely sliced
1 onion, finely sliced
2 eating apples, cored and sliced
150ml Christmas Apple Juice
1 tbsp Local Kent Honey
25g Christmas Pack of Butter
1 tsp Thyme
Sea Salt
Coarse Ground Pepper
1 jar Onion Gravy (gluten free)
100ml Chicken Stock (gluten free), optional to loosen gravy
12 Large Christmas Pigs in Blankets or Pigs in Blankets (Pack of 20), optional
Seasonal greens, optional to serve

Method

Heat the oven to 200°C (fan 180°C). Put a roasting tray in the oven with 2 tbsp Christmas Goose Fat to heat up.
Parboil the potatoes in salted water for 8–10 minutes. Drain, leave to steam dry, then shake the pan gently to rough up the edges.
Carefully tip the potatoes into the hot goose fat, season with sea salt and coarse ground pepper, then roast for 40–45 minutes, turning once, until golden and crisp.
Put the red cabbage, onion and apples into a large pan with the Christmas Apple Juice, Local Kent Honey, butter and thyme. Season lightly, cover and cook over a low heat for 30–35 minutes, stirring occasionally, until soft and glossy.
Score the skin on the goose breasts if needed, taking care not to cut into the meat. Season both sides with sea salt and coarse ground pepper.
Place the goose breasts skin-side down in a cold frying pan. Turn the heat to medium and cook for 8–10 minutes until the fat renders and the skin is deep golden and crisp. Pour off excess fat as it collects.
Turn the goose breasts over and cook for 2 minutes on the flesh side. Transfer to a small roasting tray and roast for 8–12 minutes, depending on thickness, until cooked but still slightly pink. Rest for 10 minutes before slicing.
If using pigs in blankets, roast them for the final 25–30 minutes of the potato cooking time until browned and piping hot.
Warm the Onion Gravy in a saucepan. Whisk in the Chicken Stock if you want a slightly looser gravy.
Slice the goose breasts and serve with the goose-fat roast potatoes, braised red cabbage and plenty of onion gravy. Add pigs in blankets and seasonal greens for the full festive feast.