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Magret Goose with Spiced Red Cabbage
Magret Goose with Spiced Red Cabbage
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Feeds 3 - 4 people 
Prep time 10m
Cook time 45m
Description
Goose is a rich meat with plenty of delicious fat that can be rendered slowly until crisp, like duck. This would be lovely served with some mashed potatoes, or equally with all the trimmings for a festive dinner! Have a pot of rich jus on the side.
- 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
- Heat the butter and splash of oil in a saucepan and add the onions and ginger - cook until softened (around 10 minutes).
- 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.
- Once cooked, remove the lid and allow it to bubble down until there’s just enough liquid to coat the cabbage.
- 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.
- Turn the heat to medium, and allow to cook for 15 minutes, removing excess fat from the pan as the goose breast cooks.
- 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.
- Season the cabbage with the red wine vinegar and more salt and pepper if necessary. Serve with the sliced goose.
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