Griddled Goose Breast with Spinach and Garlic Mash

 

Griddled goose breast with garlic and spinach mash

Goose breast fillets are incredibly lean and therefore best cooked either very quickly in a hot pan or very slowly in such as a slow cooker. A ridged griddle pan is perfect for this purpose and this simple dish sees the breast served with garlic and spinach mash and red kidney beans.

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 1 serving

Goose breast fillet is halved

Ingredients

• 2 medium baking type potatoes
• Salt
• 1/2 goose breast fillet
• Vegetable oil
• Black pepper
• Little bit of butter
• Small handful of baby spinach leaves
• 1 large garlic clove
• 2 tablespoons canned red kidney beans, rinsed through a colander under running cold water
• Horseradish sauce to serve

Method

Peel the potatoes and chop to around 1.5 inch (4cm) chunks. Add to a pot of cold, salted water and put the pot on to a high heat until the water just starts to boil. Adjust the heat to achieve a low simmer for about 20 minutes or until the potatoes are just softened.

Oiled goose breast is added to griddle

When the potatoes have been simmering for about 10 minutes, put a cast iron, ridged griddle pan on to reach a very high heat. It is important when cooking with this type of pan to oil the food rather than the pan and I used a pastry brush to lightly oil the goose breast half all over before seasoning with salt and pepper. When the pan is smoking hot, add the goose to cook for 2.5 to 3 minutes each side.

Griddled goose breast is set aside to rest

When it is done, lift the goose breast to a plate, cover with foil and allow to rest for 5 minutes.

Potatoes are mashed with a hand masher

When the potatoes are ready, drain them through a colander at your sink and return to the empty pot. Allow them to steam off for a few minutes. It is very important to allow them to lose the excess moisture in this way, or your mash will be soggy and unpalatable.

A little butter should be added to the potatoes and a hand masher should subsequently be used to mash them until smooth.

Spinach and garlic are added to mashed potatoes

Wash the spinach leaves and shake dry. Roll and shred before adding to the mash. Peel the garlic clove and grate into the mash with a hand grater. Stir well.

I used an ice cream scoop to plate the mash in this recipe. I then sliced the goose breast in to three wedges before plating with the red kidney beans and a generous spoonful of horseradish sauce.