Nicole Pisani takes goose off the Christmas table and turns it into a summer centrepiece
We tend to associate goose with Christmas, but it’s a wonderful tasting meat and worthy of consideration all year round when available. The miso sake dressing cuts through the richness of the goose breast, while the slight bitterness of the radicchio complements both brilliantly, especially when softened slightly by giving it a little heat in the pan.
2 x 250g goose breasts
20g unsalted butter
400g purple kale, leaves picked
1 radicchio, quartered
Cornflowers, to garnish (optional)
For the dressing:
1 tbsp sugar
3 tsp miso paste
1 tsp sake
1 tsp mirin
3 tsp yuzu
Preheat the oven to 220C. Place the goose breasts on kitchen paper and pat dry. Season the skin with sea salt and place the breasts skin-down in a large non-stick, oven-proof pan. Place the pan on the hob and turn the heat up to the highest setting.
Leave for a while until you see the skin start to sweat, about 5 mins. Now place the pan in the oven for 4 mins.
Remove the pan from the oven and turn the goose breasts over. Add a generous knob of butter to the pan and when melted, spoon over the breasts a few times. Remove from the pan and place on a meat board to rest for 8 mins.
Pour off all but about 1 tbsp of the fat left in the pan, then heat the remaining oil and sauté the kale first, then the quartered radicchio.
Whisk all the dressing ingredients together.
Tear the radicchio leaves into smaller pieces. Place with the kale in the centre of the plate. Slice the goose breast, place in the oven to return to temperature, divide among the plates, then add a generous drizzle of dressing.
Recipe: Nicole Pisani
Image: Kim Lightbody