Duck, Duck, Goose!

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Make Duck, Duck, Goose!

If you are feeling nostalgic for Christmas goose, then this recipe will definitely help! These light, poached goose sausages are packed with flavor, with the blueberries and chestnuts adding an exciting depth to the fantastic goose meat.

Goose and Chestnut Chipolatas

(French sausages)

Ingredients

Serves 10 - Canapes

Total time:  60 minutes

Sausages

2 tbs of unsalted butter

1/2 oz of onion, finely chopped

8 oz of lean goose meat, cut into chunks

1 egg white

7 fl oz of double cream

Chestnut Puree (purchased at store or recipe below)

2 tsp thyme

salt

pepper

1 tbs of butter

Presentation

2 1/2 oz of chestnut purée

20 blueberries

4 tsp parsley, chopped

Directions

The Sausage

Melt the butter in a frying pan and slowly fry the onions until translucent. Put the onions and goose in a food processor and blend until smooth.

Put the mixture into a bowl set over ice, and slowly stir in the egg white and cream. Add the chestnuts and thyme, then season.

Spoon into a piping bag fitted with a 3/4 in nozzle.

Pipe 6 in lengths onto pieces of plastic wrap. Wrap the cling film around the lengths and twist the ends to form sausage shapes and tie each end. Roll several times and tie the ends tightly to avoid water seepage into the sausages.

Poach in simmering water for 10 minutes and refresh in iced water.

Remove the sausages from the cling film and lightly fry them in butter until brown all over. Remove from the pan, cool and cut into 2 inch lengths.

To plate, sweep some chestnut purée on top of each piece of sausage, topped with blueberries and some chopped parsley

Chestnut Puree - (Prepare before starting sausages)

1 14-ounce jar roasted chestnuts 

1 cup reduced-sodium chicken broth

1 cup water

1 sprig fresh thyme

1/8 teaspoon kosher salt

Directions

Combine chestnuts, broth, water, thyme and salt in a medium saucepan. Bring to a simmer over medium heat and cook, partially covered, until the chestnuts easily break apart, 10 to 20 minutes.

Remove the thyme.

Transfer the chestnut mixture to a food processor; puree until the mixture is very smooth and has the consistency of a thick spread. Add a little more broth if a thinner consistency is desired. Return the puree to the pan; cover to keep warm.

Reheat over low heat just before serving; thin with a little water, if desired.

Note:

Make Ahead Tip: Prepare through Step 2 up to 1 hour in advance.

Tip: Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.

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