Photo: Jakob Fridholm/Image Bank Sweden
| Fried goose breast with brawn on the thigh with black pudding and lingonberries |
Recipe type: Main
Author:
Serves: 10
Ingredients
- Oven 150°C/300°F
- 2 goose breasts, with the bone
- goose fat
- Brawn on the thighs:
- 4 goose thigh bone
- 1 carrot, roughly chopped
- 1 onion, coarsely chopped
- 50g (1¾ oz) bacon, salted
- liter (2¼ cups) chicken stock
- 2dl (1 cup) red wine
- 1 bay leaf
- 4 allspice
- 2 shallots, chopped
- goose fat / butter
- Black pudding:
- Preheat the oven to 175°C/350°F.
- 1/2 liters (2¼ cups) goose blood
- 3dl (1¼ cups) light beer
- 3dl (1¼ cups) coarse rye flour
- 1 red onion, finely chopped, lightly fried
- 50g (1¾ oz) lard into small cubes
- 1 apple, finely diced
- 1/2dl (¼ cup) melted butter
- 1/2dl (¼ cup) syrup
- 1/2 tablespoon salt
- 1 teaspoon ground ginger
- a pinch of ground white pepper
- a pinch ground allspice
- a pinch ground cloves
- Lingonberry:
- 3dl (1¼ cups) lingonberries, frozen
- 1½dl (¾ cup) raw sugar
- Vegetables:
- 5 parsley roots, peeled
- 5 carrots, peeled
- butter
- salt and pepper
Instructions
Goose breasts:
- Fry the goose breasts in a skillet with eventually some extra goose fat, baste the meat and let it get a proper browning.
- Cook in oven until the breasts reach 65°C/150°F in the center.
- Let rest in foil about 15 minutes. Cut the breasts into thin slices.
Brawn on the thighs:
- Brown the thighs in a saucepan.
- Add the vegetables and bacon and let them get browned.
- Add the stock and red wine and spices, then cover and simmer gently for two hours until meat comes off the bone.
- Strain everything, save the broth.
- Pick the meat free from bone and skin, remove the vegetables and spices. Sweat two shallots, and add the picked meat, pour in the broth and reduce the brawn, it should be a little saucy. Add if necessary some goose fat or butter.
Black pudding:
- Strain the blood and mix it with beer and rye flour.
- Add the onion and stir in all other ingredients except bacon and apple.
- Whisk vigorously, then stir in the lard and apple cubes.
- Fry a sample and taste the seasoning.
- Grease small individual molds and divide the batter into them. Cover with buttered paper and then foil. Bake the pudding in a water bath in the hot oven for about 30 minutes.
- Try with a stick if the pudding is ready. Let pudding cool in the molds.
Lingonberry:
- Stir the berries with the raw sugar until the sugar has melted.
Vegetables:
- Cut the vegetables into wedges lengthwise and brown them in frying pan with butter. Season with salt and pepper.
- Cook them slowly until ready in the pan or the oven.
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This in an updated version of the traditional roast goose dinner. Why not try this recipe for St Martin’s day? You can read more about the tradition on serviving goose in Sweden on the 10th of November on Sweden.se.
