Magret Goose with Spiced Red Cabbage

Drogo

Servings

4

Prep Time

10 minutes

Cook Time

45 minutes

Discover the rich, indulgent flavour of magret goose paired with aromatic spiced red cabbage for an impressive seasonal dish. Goose is a rich meat with plenty of delicious fat that can be rendered slowly until crisp, like duck. This goose breast recipe showcases the naturally deep flavour of the meat, while the sweet and gently spiced red cabbage provides a delicious contrast. Perfect for autumn and winter dining, this dish makes an elegant centrepiece for dinner parties or a relaxed Sunday meal.

 

Serve this luxurious dish with creamy mashed potatoes or go all out with your favourite festive trimmings for a memorable roast dinner. A pot of rich jus on the side adds even more depth and richness, complementing the succulent goose breast beautifully. Whether you're looking for inspiration for Christmas dinner or exploring new goose recipes, this combination of crisp, rich goose and warming spiced red cabbage is sure to impress.

Magret Goose with Spiced Red Cabbage

Ingredients

  • 2 Magret goose breasts

  • 15g butter

  • 1/2 large red cabbage, cored and sliced
  • 1 large onion, peeled and sliced
  • Small thumb ginger, peeled and finely chopped
  • 1 orange (juice and zest)

  • 1 tablespoon red wine vinegar

  • 100ml port
  • 150ml water

Directions

  1. Heat the butter and splash of oil in a saucepan and add the onions and ginger - cook until softened (around 10 minutes).

  2. Add the cabbage, orange zest and juice, cinnamon stick, port, water and some salt and pepper. Bring to a boil then reduce the heat and simmer with a lid on for around 45 minutes, or until the cabbage is very soft.

  3. Once cooked, remove the lid and allow it to bubble down until there’s just enough liquid to coat the cabbage.

  4. Score the fat of the goose breast in a criss-cross pattern, taking care not to score through to the meat. Season the goose breast, then place skin side down in a cold frying pan.

  5. Turn the heat to medium, and allow to cook for 15 minutes, removing excess fat from the pan as the goose breast cooks.

  6. Once the goose fat has rendered, turn the goose breast over and cook for 1 minute, then remove from the heat and let the goose sit in the pan for 10 minutes.

  7. Season the cabbage with the red wine vinegar and more salt and pepper if necessary. Serve with the sliced goose.

Ingredients you'll need