|
.jpg)
.
 Below you will find an assortment of serving suggestions and dishes that encompass the products available from The Fat Goose. We want to give you an idea of some of the traditional ways of serving our products and some of the ways that we at The Fat Goose, or indeed, our trade customers, serve them.
Serving Suggestions
Suggested Light Lunch
Holly's ‘Collection of Food’
Use a selection of French Pâtes and serve with warm toasted brioche or crusty French bread. Lightly toss some salad leaves with a walnut oil vinaigrette and serve with mixed olives and pickles such as baby gherkins and onions.
.
.jpg)
.
Warm Salad of Duck Confit and Sweet Chilli Jam
Shred the meat from roasted Duck Confit and arrange on a selection of salad leaves tossed in a little olive oil. Serve with a Sweet Chilli Jam for something a bit different.
.
.jpg)
.
Warm Salad of Duck Confit with Onion Marmalade and Aioli
As above, shred the meat from roasted Duck Confit and serve with a sweet sticky onion marmalade and a spoon of Aioli.
.
.jpg)
.
Oriental Duck Confit
Place roasted Duck Confit on a salad of sliced cucumber and spring onion and drizzle with Hoisin sauce for that oriental feel.
.
.jpg)
.
Suggested Main Courses
.
Cassoulet with Duck Confit
Place Cassoulet with Duck Confit in an earthenware dish and sprinkle liberally with fresh white breadcrumbs. Heat in the oven until the breadcrumbs have produced a wonderful crust and have started to soak up the flavoursome sauce.
.
Fillet Steak with a Wild Mushroom Sauce
Cook fillet steak to your liking and serve with sauteed potatoes and a Wild Mushroom sauce.
.
Confit of Duck on Parsnip Mash, Haricot Vert in Goose Fat and Red Wine Sauce
Serve crisp roast Duck Confit on a smooth parsnip puree. Gently cook some trimmed fine green beans until just tender and then sautee in a little Goose Fat and serve with a red wine jus.
.
.jpg)
.
Perigord Salad, with Duck Breast, Confit of Duck Gizzards, Bacon Lardons and Walnut Oil Vinaigrette
A traditional salad of mixed leaves lightly tossed in a walnut vinaigrette with thin slices of warm duck breast, pan fried Confit of Duck Gizzards, lardons of pancetta or smoked bacon and sprinkled with chopped walnuts.
.
Confit of Duck with Sautéed Potatoes
Par boil and slice potatoes before gently frying in Goose Fat until soft and golden to produced a wonderfully flavoured and traditional accompaniment to roast Duck Confit. Add some fresh thyme leaves to the potatoes for added flavour.
. .
. Wild Mushroom Risotto with Warm French Bread
Create a wonderful stock using dried wild mushrooms soaked in warm water and produce wonderful creamy risotto using our reicpe below. Serve with warm, crusty French Bread.
Some recipes for you to try
.
Sweet Chilli Jam
3 small red chillies, roughly chopped
2 cloves of garlic
5cm ginger, freshly grated
225g tomatoes, chopped
50ml cider or white wine vinegar
1 teaspoon dried vegetable stock (available in most supermarkets)
150g soft brown sugar
Place the chillies, garlic, ginger, tomatoes and vegetable stock into a food processor and blitz to a smooth puree. Transfer to a pan and add the vinegar and sugar. Bring to the boil and then reduce the heat and simmer for about 30 minutes until you have a thick sauce. Pour into warm sterilized jars and cover, seal and store in a cool place.
..
Wild Mushroom Risotto
1 tbsp olive oil
2 shallotts finely chopped
1 garlic clove, finely chopped
15g dried wild mushrooms rehydrated in 100ml warm water
100g mixed wild mushrooms
150g risotto rice such as Arborio
50ml white wine
100ml hot vegetable stock
25g butter
50ml double cream
salt and freshly ground black pepper
1 tbls freshly grated parmesan cheese
.
Heat the oil in a large frying pan over a medium heat and soften the shallots without browning. Drain the dried mushrooms, strain the liquid through a fine seive into the hot vegetable stock and finely chop the mushrooms. Add the rehydrated and fresh mushrooms with the garlic to the pan and fry for 3-4 minutes. Add the rice and stir to coat all the grains with oil. Increase the heat and add the white wine, simmer for 2-3 minutes or until the mixture is almost dry. Reduce the heat again and gradually add the stock, a ladleful at a time, until all the liquid has been absorbed. Once the rice is just cooked, stir in the butter and cream and season well with salt and freshly ground black pepper. Finish with the grated parmesan and serve immediately.
.
Aioli (Garlic Mayonnaise)
3 egg yolks, preferably free range
4 cloves garlic
Juice of 1/2 a lemon
salt and freshly ground black pepper
150ml extra virgin olive oil
Blend all ingredients, except the olive oil, in a food processor. Carefully pour the olive oil into the blender in a steady stream until the sauce thickens. You should now have a beautiful deep yellow mayonnaise. For a slight twist to the flavour, a pinch of mustard powder or saffron strands can be added. If the mayonnaise is too thick, simply add a couple of tablespoons of hot water.
.
Wild Mushroom Sauce
25g unsalted butter
1 clove garlic, finely chopped
1 shallot, finely chopped
15g dried wild mushrooms, rehydrated in warm water and roughly chopped
50ml double cream
Melt the butter in a small saucepan over a medium heat. Add the garlic and shallot and fry gently for two minutes, or until softened without browning. Drain approximately 50ml of the mushroom water through a fine seive and add with the mushrooms to the pan. Reduce by half to intensify the mushroom flavour. Add the double cream and simmer gently for five minutes to thicken the sauce. Serve warm with steak or other cooked meats.
.
Garlic Snails
24 snails drained
24 snail shells
250g butter, softened
6 cloves garlic, crushed
flat parsely, finely chopped
3 tbsp fresh breadcrumbs (optional)
salt and pepper
Preheat the oven to 170ºC. Drain the snails and refresh with cold water. Place the butter, garlic, parsley, breadcrumbs, salt and freshly ground pepper in a food processor and blend until smooth. Put a little of the garlic butter into each shell then add one snail per shell before covering each snail with more garlic butter until the shells are full. Place the snails in an ovenproof serving dish. (keeping the holes facing upwards so as not to lose the butter). Bake for 8-10 minutes in the oven until the butter bubbles
.
Goose Fat Roast Potatoes
6 medium potatoes
1 tbls Goose Fat
sea salt
Preheat the goose fat in a shallow baking tray in the oven at 200°C. Peel the potatoes and cut into quarters. Bring a pan of water to the boil and add the potatoes. Simmer gently for approximately 10 minutes or until the potatoes are almost cooked. Drain the water and leave the potatoes briefly to dry in the pan. Once dry, shake the pan with the lid on to 'fluff up' the outside of the potatoes. Tip the potatoes into the hot goose fat, sprinkle with sea salt and roast for 25-30 minutes until golden and crisp.
.
|
.jpg)
