Name: Lightly salted goose
Yield: 6 servings
Cuisine: Boil
Ingredients: 500.00 g sea salt; 10.00 g saltpetre; 60.00 g brown sugar; 5.00 Litres water lukewarm; 2.00 kg goose chicken or duck; stock chicken or vegetable; 3.00 bay leaves; 2.00 juniper berries; 4.00 black peppercorns; 2.00 cloves; 2.00 spring onion chopped; 45.00 ml wine dry white; 180.00 ml butter; 5.00 ml horseradish grated; lemon juice to taste; salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (16)

500.00 g	sea salt
10.00 g	saltpetre
60.00 g	brown sugar
5.00 Litres	water — lukewarm
2.00 kg	goose — chicken or duck
	stock — chicken or vegetable
3.00	bay leaves
2.00	juniper berries
4.00	black peppercorns
2.00	cloves

SAUCE

2.00	spring onion — chopped
45.00 ml	wine — dry white
180.00 ml	butter
5.00 ml	horseradish — grated
	lemon juice — to taste
	salt and freshly ground black pepper

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Method:

Mix salt, saltpetre and brown sugar. Mix half with half the warm water. When dissolved, add remaining salt mixture and remaining water. Stir.
Place goose in a bowl large enough to hold it and pour over enough brine to cover. Cover with a plate and place a weight on top (to keep goose immersed in water). Set aside for 4 to 5 hours.
Pour off brine and set goose aside for a further 24 hours, covered.
Either remove whole breast, or cut bird into portions. Remove skin and crisp separately under a heated grill.
Simmer, with spices, in enough lightly boiling stock to cover, for 7 minutes. Allow to stand for 5 to 6 minutes before slicing.
To serve, place on a lightly steamed and then sautéed, moulded cabbage cake with young carrots, and spoonfuls of sauce. Finish with crisply grilled, sliced skin.
SAUCE: Heat spring onions and white wine, then cook uncovered, until reduced to one third. Place in a blender.
Melt butter and add slowly, blending constantly, until thickened.
Season with horseradish, lemon juice, salt and pepper.