Goose Filet With Maple-Dry Cranberry Jelly
Goose Filet With Maple-Dry Cranberry Jelly

Posted on April 10, 2018 by Eric Beauséjour
Ingredients
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Goose filet from the ?Jardins de l'Oie? goose farm
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2 full tbsp fine herbs, chopped (thyme, basil, dill, rosemary, chive)
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1 full tsp steak spice
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Oil and clarified butter for cooking
Cooking the filets
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Mix fine herbs and steak spice together.
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Rub mixture on meaty side of filet
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Make incisions on fatty side and sear in sauté pan 2 minutes fatty side and 2 minutes meaty side.
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Preheat oven to 350 °F (180 °C) and cook 10 to 15 minutes or until medium rare.
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Keep warm on plate.
Sauce
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2 dry shallots
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1½ cup maple jelly
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2 tbsp balsamic vinegar
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½ cup cranberry juice
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½ cup sweet cider
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½ cup dry cranberries
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½ cup game or veal stock
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6 slices goat cheese (for final dressing)
Method
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Using the pan again, remove some of the cooking fat from the filet, then add shallots, maple jelly and caramelize well.
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Deglaze with balsamic vinegar and pour cranberry juice and sweet cider.
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Add dry cranberries and reduce by one third.
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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:
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For 6 people
Bon appétit!