Caramelised Goose Breast with Plum and Ginger Sauce

Andrew Nutter gives goose a tangy kick with a baste of honey, mustard and ginger and serves it with fruity sauce and simply roast vegetables
By Andrew Nutter
Caramelised Goose Breast with Plum and Ginger Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the vegetables

  • 180 g pumpkin, peeled and cut into chunks
  • pinch curry powder
  • 180 g jerusalem artichokes
  • 180 g potatoes, cubed
  • 3 tbsp olive oil
  • salt and black pepper

For the goose

  • 2 goose breast fillets, about 200g each
  • 2 tbsp runny honey
  • 1 tsp Pommery mustard
  • 1 small piece ginger

For the plums

  • 2 ripe plums, stones removed, flesh diced
  • 1 shallot, chopped
  • 4 tbsp port
  • 1 small piece ginger, peeled and chopped
  • 100 ml beef stock
  • 25 g butter, diced
  • 1 strand redcurrants, picked
  • 1 tbsp chives, chopped


1. Preheat the oven to 180C/gas 4. Place the pumpkin onto a baking tray and sprinkle with the curry powder. Add the artichokes and potato and drizzle with olive oil, salt and pepper. Roast for 15-25 minutes, or until the vegetables are cooked.

2. Meanwhile, season the goose breast with salt and pepper. Heat a dry pan over a medium high heat. Add the goose to the pan and cook until golden, then turn and cook until golden on the other side.

3. Add the honey, mustard and ginger to the goose and baste a few times. Transfer the goose to a roasting tray and roast in the oven for 5 minutes.

4. Meanwhile, add the plums and shallot to the pan in which you seared the goose. Add the port to deglaze, bring to the boil and simmer until reduced by half. Add the ginger and beef stock, return to the boil and simmer to reduce again.

5. Slowly whisk the butter into the sauce until it thickens. Season to taste with salt and pepper and add the redcurrants and chives.

6. To serve, place the roasted vegetables on servings plate. Slice the goose breasts and arrange them on top and finally pour the sauce over.

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