• Free-range Goose, grown slowly to natural maturity

• Grass-fed and hung for 3 weeks.

The Simplest Sensational Goose Pack

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PORTIONS:

Goose Breastwith Prune & Apple Sauce, Goose Stock,

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www.pipersfarm.com www.pipersfarm.com

The Simplest Goose instructions!1. You can drop the Goose breast and sauce mix (still in

their individual packs) into cool water to thaw (max. 30 mins)

2. Remove breast from its pack and place, skin side up, on a rack in a roasting pan.

3. Place in a pre-heated oven at 180°c/350°F/Gas 4. (These temperatures apply to a standard fan oven and you might

need to adjust to suit your particular oven). Cook for 40 mins.

4. Remove stock and prune sauce mix from their packs, add to a small pan and simmer very gently for 40 minutes (Be careful not to reduce too much). Towards end of cooking mash with a fork to make a thick rich sauce.

Potatoes can be cut into 1” cubes and placed under the

breast to roast, along with a tablespoon of the goose fat.

Breast will be cooked when skin is evenly browned and crispy

and, if you pierce the thickest part of the fl esh with a skewer

or small knife, juices will run pink.

Once cooked, allow the breast to rest at room temperature

for 10 mins. Meanwhile drain fat from potatoes and return to

oven until they go nicely crispy.

Carve breast into thin slices, arrange on warm plates and

serve with the prune & apple sauce.

Enjoy!

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Save the fat to make delicious roast

potatoes for weeks to come!