Goose with dates, pickled cranberries and celeriac purée

  • Main
  • medium
  • 5
  • 3 hours, plus 6 hours pickling



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Goose breast

Pickled cranberries

  • 100g of cranberries
  • 50g of water
  • 50g of white wine vinegar
  • 50g of sugar

Goose sauce

Date purée

  • 260g of Medjool dates, pitted

Celeriac purée

  • 1 celeriac, peeled and roughly diced
  • 250ml of double cream
  • 250ml of milk

Bacon-wrapped dates

To prepare the pickled cranberries, add the water, vinegar and sugar to a pan and bring to the boil, mixing until well-blended. Remove from the heat and allow to cool
  • 50g of water
  • 50g of white wine vinegar
  • 50g of sugar
Add the cranberries to the mixture and allow them to pickle for 6 hours
Preheat the oven to 180°C/gas mark 4
To make the sauce, roast the goose bones in the oven until dark brown but not singed. Add the vegetables and cranberries to the pan and continue to cook until golden brown
Place the roasting tray onto the hob, add the honey and stir well. Deglaze with the red wine and reduce to a syrup
Add the brown chicken stock and bring to the boil. Transfer to a saucepan and simmer for 90 minutes
  • 2l brown chicken stock
Pass the sauce through a fine sieve and reduce by half. Set in the fridge until solid and remove any fat that surfaces. Store in the fridge until ready to reheat and serve
To make the date purée, cover the remaining dates with water in a pan. Simmer over a very low heat for 45 minutes until dates are soft and the water has almost evaporated. Blend to a paste and reserve for later
  • 260g of Medjool dates, pitted
To make the celeriac purée, combine the milk and double cream in a saucepan and add the celeriac. Cover with parchment paper
  • 250ml of double cream
  • 250ml of milk
  • 1 celeriac, peeled and roughly diced
Bring to the boil and simmer until the celeriac is soft. Allow to cool, then transfer to a blender and blitz until smooth. Season to taste
To prepare the goose, blend the star anise with the salt and rub the mixture onto the goose breast
Add the breast fat-side down to a cold pan and gradually increase the heat, slowly rendering the fat 15–20 minutes until the skin is golden and crispy
To prepare the dates and bacon, wrap 10 of the dates in slices of streaky bacon. Place under warm grill to cook for 6 minutes, or until the bacon is crispy. Meanwhile, reheat the goose sauce in a saucepan
To serve, cut the goose breasts into 5 slices and add a slice to each plate on top of a spoonful of date purée. Add 1 spoonful of celeriac purée, and 2 of the bacon-wrapped dates to the side. Add a spoonful of the pickled cranberries over the top to finish
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