Goose Confit Shepherd’s Pie, Sautéed Vegetables with Cranberry Bordelaise Sauce
Prep Time
Serves
Cooking Mode
SHEPHERD’S PIE
6 yellow-fleshed potatoes, peeled and chopped
¼ cup milk
0 salt and pepper to taste
2 pkgs goose legs confit
2 tbsp olive oil
1 yellow onion, thinly sliced
1 tbsp maple syrup
CRANBERRY SAUCE
1 tbsp olive oil
2 shallots, finely chopped
¼ cup red wine
1 cup Compliments Cranberry 100% Juice Blend
1 pkg Gibiers Canabec Bordelaise Sauce
2 tbsp 15% table cream
1 tbsp balsamic vinegar
1 tbsp cornstarch, dissolved in 2 tbsp (30 mL) water
2 tbsp butter
¾ cup dried cranberries
0 Salt and pepper to taste
VEGETABLES
1 tbsp olive oil
1 carrot, red bell pepper and green zucchini, thinly sliced
2 green onions, thinly sliced
½ red onion, thinly sliced
12 fresh thin asparagus spears, ends trimmed, halved and cut lengthwise
SHEPHERD’S PIE
6 yellow-fleshed potatoes, peeled and chopped
¼ cup milk
0 salt and pepper to taste
2 pkgs goose legs confit
2 tbsp olive oil
1 yellow onion, thinly sliced
1 tbsp maple syrup
CRANBERRY SAUCE
1 tbsp olive oil
2 shallots, finely chopped
¼ cup red wine
1 cup Compliments Cranberry 100% Juice Blend
1 pkg Gibiers Canabec Bordelaise Sauce
2 tbsp 15% table cream
1 tbsp balsamic vinegar
1 tbsp cornstarch, dissolved in 2 tbsp (30 mL) water
2 tbsp butter
¾ cup dried cranberries
0 Salt and pepper to taste
VEGETABLES
1 tbsp olive oil
1 carrot, red bell pepper and green zucchini, thinly sliced
2 green onions, thinly sliced
½ red onion, thinly sliced
12 fresh thin asparagus spears, ends trimmed, halved and cut lengthwise
Directions
1Bring potatoes to boil in a large pot of salted water and cook until tender, about 25 min. Drain well and mash. Slowly add milk and blend until smooth. Season to taste with salt and pepper, cover and refrigerate. Empty contents of goose packages into a microwavable bowl, heat on MEDIUM for 2 min. then remove goose meat from bone and set aside. Heat oil in a skillet over medium-high heat, add onion and sauté until browned, 5 min. Add maple syrup and cook, 2 min. Remove skillet from heat, mix in goose meat and set aside.
2Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Grease inner surface of 2-in (5-cm) diameter round cookie-cutter or ring mold, place it on baking sheet and press 1/4 cup (60 mL) goose mixture into ring and top with 1/2 cup (125 mL) mashed potatoes. Carefully remove ring and repeat process until all the goose mixture is used. Bake on middle rack of oven until tops of potato mounds are golden, 10 to 15 min.
3To make sauce, heat oil in a saucepan over medium heat, add shallots and cook until softened, 5 min. Add wine and cranberry juice, bring to a boil and cook until liquid reduces by half. Whisk in Bordelaise sauce, cream, vinegar, cornstarch, butter and cranberries, bring back to a boil and cook, whisking constantly, until sauce thickens, about 5 min. Season to taste with salt and pepper.
4Heat oil in a skillet over medium-high heat. Add carrot, peppers, zucchini, green onion, red onion and asparagus and sauté until tender-crisp, about 5 min. To serve, top each shepherd’s pie with sautéed vegetables and spoon Cranberry Bordelaise Sauce around the base.
Tips
1
Ready-to-serve goose legs confit trims hours off your cooking time.
Disclaimer
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Personal Note
Personal Note
