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Goose breast, pistachio, baharat, sea buckthorn berries and black garlic

The recipe below was created by Henri Troost, Culinary Advisor HANOS Hengelo: "I prefer to cook goose breast sous-vide for optimal tenderness."

Ingredients

salt
Dash of sushi vinegar
50gFull-fat yogurt
50gEgg white
200gneutral oil (sunflower)
4cloves of black garlic

Baharat
Salt and pepper
Olive oil
Cauliflower
hand-rolled couscous

100gCrispy buckwheat
75Dried apricots
splash of olive oil
100gpistachio green

Sea buckthorn berries
Veal jus chef

1Clove of garlic
50gButter
1small banana shallot
500gcleaned sweet purple potato in cubes
Vegetable stock
100mlCooking cream
Lime zest

325gWater
50gPolenta (cornmeal)
20gPotato starch
50gmashed potato powder
2gSalt

goose breast
Butter
Apple syrup
Pepper and salt

Preparation

  1. Blend egg white, yogurt, and black garlic in a small measuring cup.
  2. Slowly pour in the oil in a thin stream.
  3. Season with salt and sushi vinegar.
  4. Spoon into a piping bag and chill until use.

  1. Cook the couscous in plenty of salted water until done.
  2. Rinse with cold water to prevent further cooking.
  3. Cut the cauliflower into small florets and briefly fry in hot olive oil.
  4. Season with baharat and salt.
  5. Add the couscous and a good splash of high-quality olive oil.

  1. Pulse the pistachios and apricots in a food processor until a coarse crumb forms.
  2. Add the panko.
  3. Season with salt and pepper.
  4. Toast the crumb in a moderately hot pan with olive oil until a nice crumble forms.
  5. Mix in the crispy buckwheat.
  6. Spread onto a baking tray and let cool until use.

  1. Heat the jus
  2. Add sea buckthorn berries to taste.

  1. Sweat the shallot and garlic in the butter, then add the sweet potato.
  2. Stew the mixture over low heat.
  3. Just cover the sweet potato with vegetable stock and cook until tender.
  4. Drain the sweet potato and blend until smooth in a food processor.
  5. Add some of the cooking liquid to make it creamy.
  6. Add the cooking cream and season with salt and some lime zest for a fresh touch.
  7. Fill a piping bag with the puree and keep warm until use.

  1. Mix the dry ingredients together and add to the boiling water.
  2. Cook for a few minutes until everything is done.
  3. Fill the molds with the mixture and dry at 40 degrees for 3 hours.
  4. Remove from the molds and fry for a few seconds at 190 degrees.

  1. Remove any membranes from the goose breast.
  2. Season the goose breast with salt and pepper to taste and vacuum seal each piece individually.
  3. Cook the goose breast sous-vide at 52 degrees for 30 minutes.
  4. Pan-fry the sous-vide cooked goose in butter with oil until it has a nice brown color.
  5. Finish with a sprinkle of Maldon salt.
  6. Cut the goose into the desired shape and brush one side of the goose breast with apple syrup.
  7. Press the goose breast into the crumble for a nice coating.

  1. Spoon the couscous into a ring mold in the center of the plate.
  2. Pipe dollops of the sweet potato purée on top.
  3. Pipe small dots of the black garlic emulsion on the plate.
  4. Place the goose breast next to the couscous.
  5. Spoon some of the jus over the goose breast.
  6. Garnish with the polenta chip.