Goose with Chanterelles, Chicory & Elderberry

Serves 4

Ingredients

2 goose breast or 2 oven ready mallard crown

2 goose legs or 4 mallard legs 500g goose fat

1 bunch of thyme

1 bulb garlic

4 red chicory

1 red onion

2 tbsp honey 1 star anise 50ml red wine vinegar 100ml red wine 200ml chicken or goose stock 100ml elderberry juice 100g elderberries (fresh, pickled, frozen or dried) 16 decent sized chanterelles 100g unsalted butter Oil for cooking

Method For the bird

Use the goose fat to confit the legs with thyme and garlic for 2 hours at 175°C, pan fry or grill to serve crisp. Brown the crowns or breasts in a pan with butter then roast at 200°C for approximately 6 mins depending on size and preference, remove from the oven and rest before carving to serve.

For the chicory jam

Thinly slice the chicory and 1 red onion. Retain 6 chicory leaves for garnish. Place the sliced onion and chicory in a pot with the red wine, vinegar, star anise, the honey and the elderberry juice. Gently simmer until cooked and a sticky jam consistency. Strain the jam, remove the star anise and reserve the liquid. Season.

For the sauce

Bring the stock to the boil and add the reserved jam liquid. Add the elderberries and the chanterelles to the sauce. Season to taste before serving. Add some of the pan juices and butter from the pan used for the breasts to richen the sauce.

For the garnish

Finely slice the remaining chicory leaves for garnish and serve as desired. If using whole birds, use the offal as desired. We pan fry the livers and hearts and serve pink.