Christmas goose breast Recipe

A chestnut and apple stuffed goose breast with pine scented roasted potatoes and a cider and sage sauce

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.6/5

Les ingrédients

Pour people
  • For the meat
  • Goose breast(s) : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Fresh thyme : 3 sprig
  • Garlic clove(s) : 3 whole
  • Onion(s) : 1 whole
  • For the filling
  • Cooked chestnut(s) : 150 g
  • Minced pork : 300 g
  • Whole egg(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Onion(s) : 1 whole
  • Sage sprig(s) : 1 whole
  • Granny Smith apple(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • For the vegetables
  • All rounder potato(es) : 6 whole
  • Sunflower oil : 120 ml
  • Maldon salt : 6 pinch(es)
  • Fresh thyme : 1 sprig
  • For the stock
  • Onion(s) : 1 whole
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • Chicken bouillon cube(s) : 1 whole
  • Water : 1000 ml
  • Garlic clove(s) : 1 whole
  • For the sauce
  • Dry cider : 1000 ml
  • Granny Smith apple(s) : 1 whole
  • Unsalted butter : 300 g
  • Sage sprig(s) : 1 whole
  • Maldon salt : 6 pinch(es)



    Cut a slit in the goose breast from the leg to the middle of the breast. Pipe the stuffing into the meat and ensure it is filled to full capacity. Season the breasts with salt and pepper.

    Roughly dice the onion and peel the garlic

    Heat up a large metal handled frying pan. Add some sunflower oil. place the goose breasts in the pan skin side down for 2 minutes. Turn and colour for another 2 minutes. Turn back onto the skin side down and add onion, garlic and thyme. place in the oven for another 6 minutes.

    Remove from the oven and rest for 10 minutes.

    Take meat away from the pan. Add some water to the pan to absorb any juices. Put this liquid into the sauce


    Peel and finely dice apple, garlic, and the onion.

    pick the sage leaves and chop it finely.

    Chop the chestnuts

    mix all the ingredients and season.


    Peel the potatoes and cut into 4. place them in a saucepan and wash under cold water to remove any excess starch.

    Cover the potatoes in water and season. Bring to the boil.

    Pre heat a baking tray with sunflower oil on 180 degrees

    When the potatoes are nearly cooked place into a colander and shake until the potatoes look floury.

    Place onto the oven tray, season and cook for 12-14 minutes until golden brown and crispy.

    After 10 minutes of cooking, sprinkle over some pine leaves for a christmas flavour.


    Roughly dice the onion and sweat in a saucepan with a small amount of sunflower oil.

    Add the water and bring to the boil

    Add the stock cube and whisk

    Add the bouquet garni and the garlic and cook for a further 10 minutes.

    Take off the heat and allow to infuse.


    Roughly dice the apple (you don't need to peel it)

    Heat up a saucepan with a little sunflower oil, Add the apple and brown.

    Add the cider and reduce down until half the amount of liquid.

    Pick the sage leaves and slice into fine strands

    Reduce by half.

    Add the juices from the goose pan

    Whisk in the butter bit by bit until glossy.

    Strain the sauce

    Add the sage and season with salt and pepper

Chef's tip

«Take a small branch of pine from your christmas tree, wash it and use this for your roast potatoes. If you have an artificial tree ask a friend for a spare branch!»

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