Sort ingredients
casualsam
QR Code
Listen
Pdf
Season the goose with the salt, pepper, juniper and thyme.
Vacuum seal with the garlic and sous vide for 4 hours at 55 Celsius.
While the goose is cooking make the agrodolce. Add all the ingredients into a pot and simmer until the berries collapse and the sauce thickens and has a glossy appearance.
Make the pea purée by blanching the peas in salted boiling water for 2 minutes then shock in ice water.
Drain and blend well until silky and smooth. Add the cream, butter and salt when reheating to serve.
Once cooked remove the goose from the bag and pat dry with a kitchen towel.
Sear in a hot pan with a little oil for 2-3 minutes per side.
Rest for 3-4 minutes before slicing.
Sauté some swiss chard in a little butter and serve with the goose.