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Goose Magret and Treviso Radicchio Salad with Chive Dressing
Goose Magret and Treviso Radicchio Salad with Chive Dressing
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Feeds 1 - 2 people 
Prep time 10m
Cook time 40m
Description
This satisfying salad is full of rich flavours - perfect for a chilly autumn or winter evening. Goose breast is cooked in much the same way as duck, ensuring that the fat renders down and the meat stays lovely and tender. We complete this salad with a beautiful chive dressing, which really brings the leaves to life.
- 1 goose magret
- 1 treviso radicchio
- 150g sourdough, torn into pieces
- 1 bulb smoked garlic, cloves separated
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped chives
- Preheat the oven to 180C.
- Tear the sourdough into bite sized pieces and place in a roasting dish with the smoked garlic cloves. Drizzle with olive oil and season with salt and pepper, then roast in the oven for 30-40 minutes, shaking the dish occasionally, until golden and crisp.
- Score the fat of the goose breast in a criss-cross pattern, taking care not to score through to the meat. Season the goose breast, then place skin side down in a cold frying pan.
- Turn the heat to medium, and allow to cook for 15 minutes, removing excess fat from the pan as the goose breast cooks.
- Once the goose fat has rendered, turn the goose breast over and cook for 1 minute, then remove from the heat and let the goose sit in the pan for 10 minutes.
- While the goose is cooking, combine the Dijon mustard, red wine vinegar, olive oil and chives with some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine. Set aside.
- Separate the radicchio leaves and wash and dry them, then place into a bowl. Pour over 2 thirds of the dressing, and mix well. Add the croutons and mix again. Divide between two plates.
- Once the duck has rested, slice and arrange on top of the salad. Top with the remaining dressing and serve immediately.
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