Food & Drink

Wild Goose Breasts with Orange Glaze

Recipes from Suzanne James | www.suzannejames.co.uk

Tis the season to be merry – and if, like me you are extra excited about celebrating Christmas properly this year here is a lovely recipe for a special family dinner, or even for Christmas Day if you’re looking for an alternative to turkey.

Serves 4 Ingredients

• 4 wild goose breasts • salt to taste • 1 dash dry vermouth (optional) • 1 tablespoon grated orange zest • 1 orange, juiced • 1 teaspoon lemon juice • 1 teaspoon brown sugar • 1 clove garlic, minced • 1 tablespoon soy sauce • ½ teaspoon dry mustard • ¼ teaspoon caraway seeds

Method

1) Preheat oven to 350 degrees farenheit (175 degrees centrigrade). 2) Rinse the breasts in cold water, and place in baking dish. 3) Splash with vermouth, then season with salt & set aside. 4) In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish. 5) Bake in preheated oven for 30 minutes (remember to baste at least twice during baking as wild geese tend to have very little fat on them and the basting ensures they remain moist and tender). Once the flesh is no longer pink and the juices run clear you know the meat is cooked. 6) Serve with oven roasted root vegetables.

Enjoy!

In Season This Month

Vegetables - Jerusalem Artichokes, Beetroot, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chicory, Garlic, Kale, Leeks, Mushrooms, Onions, Parsnips, Potatoes, Pumpkin, Red Cabbage, Shallots, Spinach, Swede, Turnips. Fruit & Nuts - Apples, Pears (late – Concorde, Doyenne du Comice, Conference and Winter Nellis), Rhubarb (forced), Walnuts Meat - Duck (end of season), Goose, Guinea Fowl, Hare, Partridge, Venison Fish & Seafood - Brill, Clams, Cockles, Haddock, Halibut, Hake, John Dory, Lemon Sole, Salmon (coming into season), Monkfish, Mussels, Oyster, Plaice, Turbot