Goose breast with cranberry maple sauce

Easier than it looks and very tasty. One goose breast will feed two persons.

1 goose breast
1 french shallot, minced
2/3 cup fresh cranberries
1/4 cup maple syrup
1 cup veal stock
salt and pepper


1. Pre-heat the oven to 375F.
Score the fat of the goose breast in a cross-hatch pattern, bring careful not to cut the meat. Season with salt and pepper.

2. Put fat side down in a cold skillet and turn on to medium-heat. Allow the fat to render for 2 minutes, removing excess if needed.

3. Turn over and color the other side of the meat for 2 minutes.

4. Transfer to an oven safe plate and put in the oven for 15 minutes.

5. Drain most of the fat from the plate. Add the minced shallots and cook until translucent.

6. Add the cranberries.

7. Add the veal stock (don’t be like me, actually get your stock room temperature first).

8. Add the maple syrup and rosemary.

9. Bring to a boil and reduce the sauce. Adjust seasoning if needed.

10. Take the goose breast out of the oven and allow to rest for 2-3 minutes.

11. Slice and dress with the sauce. Serve with roasted vegetables and a starch of your choice (I went with couscous).


Lamb stew

Delicious and minimal hassle. Though next time I would leave it uncovered to help reduce the liquid even more.

1 tea spoon coriander seeds
2 table spoons olive oil
2 lb cubed lamb
1/2 large red onion, chopped
2 cloves of garlic, minced
1 table spoon tomato paste
3 orange peel pieces
1/2 cup white wine
4 cups veal stock
1 tea spoon fresh grated ginger
2 oranges
salt and pepper


1. In a small pan, dry toast the coriander seeds. Transfer to a mortar to cool then roughly break the toasted coriander apart.

2. In a large pot, warm the olive oil. Season the lamb cube with salt and pepper and color each side until golden brown. Work in batches.

3. Add the red onion and the garlic. Stir to have the onion absorb all the tasty bits at the bottom.

4. Add the tomato paste then deglaze with the wine.

5. Add the stock and the orange peels. Bring back to nearly boiling.

6. Put the lamb back in the pot. Add the crushed coriander and the grated ginger. Bring to a boil then bring down to a simmer. I covered it at this point, but next time I would leave it uncovered. In either case it needs to cook for 1h30.

7. A few minutes before the end of that 1h30, quarter the oranges and lightly oil them on all sides. Grill the quartered oranges.

8. Add the grilled oranges to the lamb and allow to simmer for a further 30 minutes,

9. If the sauce if too liquid at the end of the cooking period, strain out the oranges and the meat.

10. And bring the liquid to a boil to reduce it to your preference.

11. Them combine everything back together.

12. Serve with something to soak up the sauce (I used couscous).

Veal Osso Buco

Please forgive the final presentation picture. I was hungry. It tastes delicious, my lack of photographic patience aside.

4 veal shank pieces
olive oil
2-3 tea spoon Flour
1 bouquet garni (or fresh herbs of your choice)
White Wine
Tomato Sauce (small can)
Salt and pepper
2 onion, finely diced
4 carrots, finely diced
3 celery branches, diced
4 gloves of garlic, minced
Roughly 1 cup of veal stock
Diced tomatoes (small can)
Zest from 1 navel orange
Zest from 1 lemon


1. Pre-heat the oven to 400 F.

Pour the flour in a shallow bowl and season with salt and pepper.

2. Lightly dust the shank pieces with flour.

3. In a large cast iron dutch oven heat a few table spoon of oil Sear each pieces of shank until colored on both sides. Set aside.

4. While searing the meat prep all the vegetables.

5. Pour into the cast iron pot and scrape up the oil and cooked bits at the bottom. Allow the vegetables to sweat over medium heat for a few minutes.

6. Nestle the meat back in the pot.

7. Pour a generous bit of wine on each piece of meat. Allow the wine to reduce for a few minutes.

8. Add the tomato sauce, diced tomatoes and veal stock. Put your fresh herbs on top (I used some rosemary, a few springs of thyme and a bay leaf)

9. Cover and put in the oven for 1h20.

10. Serve with rice and add the lemon and orange zest on top. Alternatively, you can make larger pieces of zest and add them to the pot 5 minutes before the end of the cooking time.