- 1 red cabbage (trimmed and thinly sliced)
- 1 cup mulled wine (or substitute with red wine)
- 3 star anise
- 3 goose breasts (boneless)
- 1 tablespoon butter
- 1 onion (thinly sliced)
- 4 tablespoons red currant jelly
- 2 apples (1 peeled and diced, 1 thinly sliced)
- 1/2 cup milk
- 2 2/3 cups mashed potato flakes (instant)
- 1 egg yolk
- 2 tablespoons evaporated milk
- 1/2 lemon (juiced)
- 1/2 cup white wine
- 1 tablespoon gravy mix (powdered, mixed with 2 tbsp water)
- Place the cabbage, mulled (or red) wine, star anise and a pinch of salt in a bowl and mix well. Set aside at least 4 hours, or overnight if possible.
- Preheat the oven to 400°F. Score the goose skin with a sharp knife. Place the breast skin-side down in a cold pan and place over medium heat and cook for 10 mins. Turn each duck breast over and cook for an additional 3-4 mins. Season. Transfer the goose breasts to a roasting pan, skin-side up. Cover the pan with foil then place in the oven to bake for 50 mins-1 hour. Uncover the goose and baste with a little salt water. Place back in the oven to bake for another 30 mins, basting with brine every 10-12 mins.
- For the braised cabbage, heat the butter in a pan, add the onion and sauté for 3-4 mins. Add the cabbage and 2 tbsp red currant jelly. Cover and simmer over medium heat for 35-40 mins. Stir in the chopped apple after 20 mins. Set aside.
- For the Duchess potatoes, bring 1 2/3 cups water and 1 tsp salt to a boil in a saucepan. Stir in the milk and remove from the heat. Mix in the instant mashed potato flakes until smooth. Leave to stand and thicken for 10-15 mins. Meanwhile, line a baking sheet with parchment paper. Transfer the potato purée to a piping bag with a star-shaped tip. Pipe rosettes of potato onto the sheet then set aside to cool. Mix the egg yolks and evaporated milk together then lightly brush over the Duchess potatoes. Place the baking sheet in the oven with the goose breasts for 10-12 mins until golden.
- For the sliced apple, bring the lemon juice and 3 tbsp water to a boil in a small saucepan. Add the sliced apple and simmer for 2-3 mins. Remove from the heat and drain. Set aside.
- Remove the goose breasts from the roasting tray to rest. Deglaze the pan with a little water then pour the contents of the roasting pan through a strainer into a saucepan and bring to a boil. Stir in the white wine, 2 tbsp red currant jelly. Stir the gravy into the pan and simmer, stirring, for 2-3 mins. Slice the goose breasts and divide between 4 plates with the duchess potatoes, braised cabbage and sliced apple. Drizzle with gravy and serve.