Breast of Margot Goose, Cauliflower, Beetroot, Potato Fondant, Savoy Cabbage and Bacon Lardons

Posted by System Administrator Monday 21st July 2014 0 Comment(s) Wine & Food Inspirations,

Restaurant: Hugo's, Merrion Row

 

6 Merrion Row, Dublin 2

 

Sommelier: Ursula Shiels

Website: www.hugos.ie

Address: 6, Merrion Rowe, Dublin 2

Telephone Number for Bookings: 6765955


Chef: Kieran Gilmartin
Preparation time: 1 Hour 15 minutes
Cooking time: 1 Hour
List of Ingredients: Bacon


Method:

 

List of Ingredients:

 

Goose Breast

Cauliflowe Puree

Beetroot Diced

Beetroot Juice

Shredded Savoy Cabbage

Bacon Lardons

Dark Poultry Stock

Butter, Garlic, Herbs for Roasting

Potato Cut in one-inch rings

 

Method:

Chop Cauliflower finely & bring to a simmer in a pan of milk & blitz to a puree

Cook beetroot in its’ juice until tender & reduce with poultry stock to a sauce consistency

Put potato barrels into foaming butter, season & cook until tender on both sides

Blanch Cabbage in rapidly boiling water & add to lardons & fry in pan

Roast Goose, skin side down, put in oven at 180°c

Carve Goos Breast

Assemble Dish

 

Other food that would match this wine: Lamb

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