Château de la Roulerie Côteaux du Layon

Grower: Château de la Roulerie
Grape Variety: Chenin Blanc
Style: Vibrant and Complex
Country: France
Appellation: Loire Valley
Vintage: 2014/15
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 50cl

South Indian Goose Stir-Fry

Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the spice mixture //

2 whole dried red chillies
½ tbsp coriander seeds
1 tbsp fennel seeds
½ tsp cumin seeds
½ tsp black peppercorns
5cm/2in piece cinnamon stick
3 cloves
2 green cardamom pods

For the goose //

500g/1lb 2oz goose breast fillets
½ tsp salt
2 tbsp vegetable or corn oil
2.5cm/1in piece fresh root ginger, cut into thin strips
2 garlic cloves, finely chopped
2 green chillies, slit lengthways into two
10 fresh curry leaves
2 red onions, cut into thick slices
½ tsp ground turmeric
2 tbsp grated coconut
3 tbsp coconut milk
½ tsp sugar
1 tbsp chopped fresh coriander leaves
¼ lime, juice only

1. For the spice mixture, roast all the spices in a dry frying pan until fragrant.
2. Grind the spices to a coarse powder using a food processor or a mortar and pestle.
3. For the goose, heat a frying pan until hot and sear the goose breast, skin-side down, for 3-4 minutes, or the skin is crisp.
4. Season with a little salt, then turn over and fry for another 1-2 minutes. Set aside to rest for five minutes, then slice thinly (the goose will be medium-rare).
5. Heat the oil in a frying pan and add the ginger, garlic, green chillies, curry leaves and onions and fry for a minute, or until the onions are coloured but still crunchy.
6. Stir in the remaining salt, turmeric, ground spice mixture and grated coconut and cook for a further minute.
7. Stir in the goose breast slices.
8. Reduce the heat, stir in the coconut milk and sugar and cook until the liquid evaporates and the meat pieces are evenly coated with the spices.
9. Sprinkle over the coriander leaves and squeeze in the lime juice.