Breast of goose with cranberries and celeriac
by Adam Byatt
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Ingredients
Fresh Meat
1 goose crown, 3.5 kg in weight
Fruit & Vegetables
100g of cranberries
4 parsnips
1 celeriac
Store Cupboard
15g of caster sugar
4 tsp honey
salt
1 pinch of black pepper, freshly ground
Dairy
50g of butter
250ml of milk
Cooking Sauces
250ml of brown chicken stock
Oils & Vinegars
olive oil
Salad & Fresh Herbs
1 bay leaf