Goose Filet With Maple-Dry Cranberry Jelly

Posted on April 10, 2018 by Eric Beauséjour

Ingredients

• Goose filet from the ?Jardins de l'Oie? goose farm
• 2 full tbsp fine herbs, chopped (thyme, basil, dill, rosemary, chive)
• 1 full tsp steak spice
• Oil and clarified butter for cooking

Cooking the filets

• Mix fine herbs and steak spice together. 
• Rub mixture on meaty side of filet 
• Make incisions on fatty side and sear in sauté pan 2 minutes fatty side and 2 minutes meaty side.
• Preheat oven to 350 °F (180 °C) and cook 10 to 15 minutes or until medium rare. 
• Keep warm on plate.

Sauce

• 2 dry shallots
• 1½ cup maple jelly
• 2 tbsp balsamic vinegar
• ½ cup cranberry juice
• ½ cup sweet cider
• ½ cup dry cranberries
• ½ cup game or veal stock
• 6 slices goat cheese (for final dressing)

Method

• Using the pan again, remove some of the cooking fat from the filet, then add shallots, maple jelly and caramelize well. 
• Deglaze with  balsamic vinegar and pour cranberry juice and sweet cider. 
• Add dry cranberries and reduce by one third. 
• Add stock and reduce again by one third or until nappe consistency is reached.

Dressing

• Slice filet thinly and fan in plate.
• Top with sauce followed by a slice of goat cheese.
• Serve with either vegetables or potatoes.
• Decorate with twigs of fine herbs and dry cranberries
  

Comments:

• For 6 people

Bon appétit!