285: Goose Breast in tomato and chick peas

Time seems very short for blogging and cooking these days. I have managed to do a bit of cooking, I'll shall try to catch up a little.

My Mum knows a man with a shooter. Which makes her sound rather more well 'connected' than she is, but did explain the slightly random phone call of "Do you want a couple of goose breasts?". Well, never one to look a gift horse or a gift goose breast in mouth, I of course accepted. Turning to my normal mechanism of google for a recipe, I found it sadly lacking; stumbling across such weirdness as Bear chilli. So, I resorted to trying to think about this for myself. Scary biscuits.

The only guide I'd had was from my Mum who said to cook it slow, so I fell back onto my trusted method of red wine and tomatoes as a base for anything.

Ingredients:

• 2 Goose breasts (each a good sized portion of meat for one)
• ~12 very small onions (mine were small onions which hadn't grown very well. Obv. if you were buying - Shallots)
• 4 cloves garlic
• 1 tin chopped tomatoes
• 1 tin chickpeas
• 1 handful sage leaves
• 2 medium carrots chopped small (I just had them in, so why not?)
• 250ml red wine
• 20-30 blueberries (game and berries supposed to be a good combo right?)

Method:

• Sealed the goose breasts in a hot pan and transfer to large casserole dish
• Peel the onions, but leave whole and brown in pan
• Add the Garlic, trying not to burn it.
• Drain the chick peas add everything to casserole
• Cover and bob in the oven @150c. I cooked for 5 hours

And here it comes, *drum roll* I served with a jacket spud. Which was rather unimaginative of me I think.

All ths liquids had slowly reduced down to a thick sauce. The goose breast, was lovely and soft. I couldn't notice the berries, they'd melted into the ether of the sauce; maybe more were needed.

Not sure if/when I'll ever have a goose breat again; but I'd more than happily repeat this one; indeed these quantities did enough for two portions and I'm very much looking forward to the second.