Goose leg in olive sauce.
Ingredients
  • Goose leg* – 1 piece
  • Flour  – 1 teaspoon
  • Salt  – to taste
  • Pepper mix  – to taste
  • Medium onion  –
    ½ finely chopped
  • Pitted olives, finely sliced  –
    1 cup
  • Olive oil  – 1 teaspoon
  • Garlic thinly sliced  – 2 cloves
  • Rosemary  – 1 sprig

*defrosted or fresh

Cooking

Heat 1 teaspoon of olive oil in a heavy bottomed saucepan and roast the goose leg until golden crust. Add onion, garlic, olives and roast for 2-3 minutes. After, add some water to cover all leg. Braise for 35-40 minutes until meat is very tender. Take the goose leg out of the saucepan and blend all the rest ingredients to get the sauce.

Serving

Serve the goose leg with the sauce. Dish can be decorated with caramelized pear and olives, as well as rosemary sprig or fresh chives to your taste.

Goose fillet with blackberry sauce and citrus.
Ingredients
  • Goose breast fillet* –
    1 piece
  • Salt  – to taste
  • Freshly ground pepper mix  – to taste
  • Medium orange – ½ piece
  • Blackberries – 5-6 piece
  • Sugar  – ½ teaspoon
  • Balsamic vinegar  –
    ½ teaspoon
  • Medium grapefruit – ½ piece

*defrosted or fresh

Cooking

Score the goose breast with a knife then rub it generously with freshly ground pepper mix and salt. After fry on a dry pan skin-side down first until the fat will render and crust becomes crispy. Then flip over and cook for additional 2 minutes.

Sauce: in 2 tablespoons of water dissolve ½ teaspoon of sugar add blackberries and vinegar. Simmer it for 8-10 minutes. Sauce is ready to serve.

Serving

Slice the goose breast and pour with blackberry sauce. For more effective look use some candied orange and grapefruit pulp.

Whole foie gras roasted in wine.
Ingredients
  • Whole foiegras* – 1 piece
  • Dry Madeira – 4 tablespoon
  • Freshly ground black pepper  – ½ teaspoon
  • Thyme  – 2 sprigs
  • Blueberries and red currant  – for decoration
  • Big orange  – 1 piece
  • Fresh garlic thinly sliced  –
    2 cloves
  • Salt  – to taste

*defrosted or fresh

Cooking

Separate the foiegras into 2 parts and remove the veins from each part. Re-form the lobes once you have removed the veins (or you can use pan-ready foie gras). Pour the foie gras over with wine and squeezed orange juice, add some thyme leaves, pepper and salt. Let the foie gras marinate in a refrigerator for 1,5-2 hours. Take the rectangular baking dish, put the foiegrasin gras in and bake in preheated 95°C oven for 20-25 minutes.

Full recipe of the dish is available upon downloading.

Serving

Serve thinly sliced cold foiegras, decorated with blueberries and red currant as well as thyme sprigs.

Goose foie gras steaks with figs and sea buckthorn sauce.
Ingredients
  • Foiegras steak* – 1 piece
  • Lemon – 1 wedge
  • Asparagus – 6-7 pieces
  • Freshly ground pepper mix  – to taste
  • Sea buckthorn berries –
    2 tablespoons
  • Sugar  – to taste
  • Salt  – to taste

*defrosted or fresh

Cooking

Gently score the foiegras steak with a knife in a skin-deep diagonal pattern and season with salt and pepper. Sear on a very hot pan from each side until golden brown. Cook until readiness in the oven for 1,5–2 minutes. Meanwhile, cook the asparagus in a frying pan or grill.

Full recipe of the dish is available upon downloading.

Serving

Serve the foiegras steak on a bed of grilled asparagus and spoon it over with sea buckthorn sauce. In addition, serve an extra sauce in separate bowl. Also, an orange wedges and microgreen can be used for dish decoration.