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Pan-roasted goose breast with roast swede and chestnuts and leek and cranberry sauce

Pan-roasted goose breast with roast swede and chestnuts and leek and cranberry sauce is a sauces recipe made with Olive Oil, Balsamic Vinegar, and Soft Brown Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

सामग्री

• 1 tbsp
• 1 tbsp
• 2 tbsp
• 4 tbsp

विधि (झलक)

1. 1

   Pan-roasted goose breast with roast swede and chestnuts and leek and cranberry sauce

2. 2

   Season the goose breast with salt and freshly ground black pepper and place, skin-side down into a hot oven-proof frying pan.

3. 3

   Cook for five minutes until golden.

4. 4

   Turn and cook for another minute.

5. 5

   Meanwhile, place the swede into a saucepan of boiling water and cook for eight minutes. Drain and set aside.

6. 6

   In a separate oven-proof frying pan, melt the butter with the oil.

7. 7

   Add the chestnuts and cooked swede and transfer to the preheated oven to roast for five minutes, or until golden.

8. 8

   For the leek and cranberry sauce, heat the oil and melt the butter in a saucepan.

9. 9

   Add the leeks and cook for five minutes until soft.

10. 10

    Add the cranberries, balsamic vinegar and brown sugar and cook for a further five minutes.

11. 11

    To serve, place the goose breast on a warm plate with the roasted swede and chestnuts. Spoon over the leek and cranberry sauce.