The Simplest Sensational Goose Pack
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Goose Breast
ock, with Prune & Apple Sauce, Goose St potatoes and a tub of Goose Fat for roast natural maturity • Free-range Goose, grown slowly to • Grass-fed and hung for 3 weeks.
PORTIONS:
The Simplest Goose instructions! 1. You can drop the Goose breast and sauce mix (still in their individual packs) into cool water to thaw (max. 30 mins) 2. Remove breast from its pack and place, skin side up, on a rack in a roasting pan. 3. Place in a pre-heated oven at 180°c/350°F/Gas 4.
(These temperatures apply to a standard fan oven and you might
need to adjust to suit your particular oven). Cook for 40 mins.
4. Remove stock and prune sauce mix from their packs, add to a small pan and simmer very gently for 40 minutes (Be careful not to reduce too much). Towards end of cooking mash with a fork to make a thick rich sauce.
Cooking tips:
er the 1” cubes and placed und Potatoes can be cut into fat. se goo the of h a tablespoon breast to roast, along wit and crispy en skin is evenly browned Breast will be cooked wh h a skewer ckest part of the flesh wit and, if you pierce the thi pink. or small knife, juices will run ature ast to rest at room temper Once cooked, allow the bre urn to ret d an oes at in fat from pot for 10 mins. Meanwhile dra crispy. oven until they go nicely and es, arrange on warm plates Carve breast into thin slic le sauce. serve with the prune & app
Enjoy!
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