Goose Breast and Brussels Sprouts Curry

 

Goose breast and Brussels sprouts curry on turmeric rice

Brussels sprouts are probably the most under-rated and possibly even the most disliked of all common vegetables. Why should this be the case? More often than not, in my humble opinion, it is largely because they are so frequently served not only grossly overcooked but improperly cooked. This delicious and imaginative dish sees them combined with goose breast strips in a moderately spicy wild game curry, all served on a bed of turmeric and herb rice.

Note that this recipe was created using the majority of the goose breast fillet which was used in part in the previous recipe on this blog for Pigeon, Goose and Cranberry Pot Belly Pie.

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 2 servings

Ingredients

• 1/2 pound/225g Brussels sprouts, washed and trimmed
• Salt
• 1 medium sized skinless goose breast fillet (or most of 1, in this instance!)
• Vegetable oil
• Black pepper
• 1 small red onion, peeled and moderately finely sliced
• 2 large garlic cloves, peeled and finely chopped
• 2 teaspoons hot curry powder
• 14-ounce/400g can chopped tomatoes in tomato juice
• 6 ounces/150g basmati rice
• 1 teaspoon ground turmeric
• 1 tablespoon freshly chopped coriander/cilantro, plus a little extra to garnish

Method

Bring a large pot of medium salted water to a rolling boil. Insert the sprouts and cook on a medium simmer for 5 minutes until just starting to get tender (they will complete cooking in the curry sauce). Note, you should not make a "+" shaped cut in the base of the sprouts. The only purpose this serves is a negative one in that it causes them to start to fall apart during cooking.

Lay the goose breast on a chopping board and slice across the grain into strips about 0.25 inch/0.5cm thick.

Goose breast strips are put on to fry

Heat a couple of tablespoons of oil in a large frying pan until very hot. Season the goose strips lightly on both sides with salt and pepper and fry on a medium to high heat for 2 minutes each side. Remove to a holding plate, cover and leave to rest. Note that you may have to fry the strips in 2 batches as it's important not to overload the pan.

Drain the sprouts and also set aside to partly cool, steam off and dry out.

Onion, garlic and curry powder are gently fried

Measure 3 tablespoons of vegetable oil into a large soup or stew pot and bring to a medium heat. Add the onion, garlic and curry powder and saute for a few minutes over a medium heat, stirring all the time with a wooden spoon, until the onion strands are softened. 

Pour the canned tomatoes into the pot, stir well and turn up the heat to achieve a moderate simmer for 10 minutes. Stir frequently with your wooden spoon.

Bring a large pot of salted water to a rolling boil. Rinse the rice through a sieve under running cold water and add to the boiling water. Cook per the instructions on the pack on a medium simmer, usually for around 10 minutes but do be aware this does vary with different types of rice.

Brussels sprouts are added to curry sauce

Cut each Brussels sprout in half, down through the core. Add to the simmering sauce, stir well, and continue to simmer for 10 more minutes while the rice cooks.

Goose breast strips are added to curry

When the rice is almost ready, cut each goose breast strip in to 2 or 3 pieces and stir them into the curry, just to heat through for the final few minutes of cooking time.

Coriander and black pepper are added to turmeric rice

Drain the rice well through a sieve at your sink and return to the emptied pot. Scatter over the turmeric, stir well and allow to steam off for 2 minutes before further seasoning with black pepper and the chopped coriander/cilantro. Fluff with a fork before arranging on 2 serving plates as a bed for the curry. Spoon the curry on top and garnish with the last of the chopped coriander.