Breast of goose with cranberries and celeriac

by Adam Byatt
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Ingredients

Fresh Meat

Fruit & Vegetables

Store Cupboard

Dairy

  • 50g of butter
  • 250ml of milk

Cooking Sauces

  • 250ml of brown chicken stock

Oils & Vinegars

  • olive oil

Salad & Fresh Herbs

  • 1 bay leaf