- ½ goose breast
- salt and freshly ground black pepper
- ½ swede chopped into large chunks
- 50g/1¾oz butter
- 1 tbsp olive oil
- 1 tin cooked, whole chestnuts
- 25g/1oz butter
- 1 tbsp olive oil
- 1 leek, washed and roughly chopped
- 1 large handful cranberry
- 2 tbsp balsamic vinegar
- 4 tbsp soft brown sugar
- Preheat the oven to 200C/400F/Gas 6.
- Season the goose breast with salt and freshly ground black pepper and place, skin-side down into a hot oven-proof frying pan. Cook for five minutes until golden. Turn and cook for another minute.
- Drain the fat from the goose pan and transfer to the preheated oven for ten minutes, or until cooked through. Take out once cooked and leave to rest.
- Meanwhile, place the swede into a saucepan of boiling water and cook for eight minutes. Drain and set aside.
- In a separate oven-proof frying pan, melt the butter with the oil. Add the chestnuts and cooked swede and transfer to the preheated oven to roast for five minutes, or until golden.
- For the leek and cranberry sauce, heat the oil and melt the butter in a saucepan. Add the leeks and cook for five minutes until soft.
- Add the cranberries, balsamic vinegar and brown sugar and cook for a further five minutes.
- To serve, place the goose breast on a warm plate with the roasted swede and chestnuts. Spoon over the leek and cranberry sauce.