Ingredients

• 2 large goose breasts
• skin-on and scored
• 1 tbsp vegetable oil
• 5cm/2in cinnamon stick
• 2 bay leaves
• 4 cloves
• 1 tsp peppercorns
• 1 tsp fennel seeds
• ¼ tsp ground turmeric
• ½ tsp chilli powder
• 1 tsp salt
• 3 tbsp vegetable oil
• 2.5cm/1in piece fresh ginger
• peeled and cut into matchsticks
• 12 curry leaves
• preferably fresh
• 1 red onion
• sliced
• 4 green chillies
• slit
• ¼ tsp ground turmeric
• 1 tbsp ground coriander
• 235ml/11½oz duck or chicken stock
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1 tsp garam masala
• 235ml/11½oz coconut milk
• 600g/1lb 5oz new potatoes
• washed
• 1 red onion
• finely chopped
• pinch asafoetida
• 2 green chillies
• cut in half lengthways
• 2.5cm/1in piece fresh ginger
• peeled and finely chopped
• 1 tsp ground turmeric
• 1½ tsp salt
• 2 tbsp finely chopped coriander
• 1 lemon
• juice only
• 1 tbsp vegetable oil
• 10 curry leaves
• preferably fresh
• 1 dried red chilli
• 2 tsp black mustard seeds

Directions

• Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes.
• Preheat the oven to 160C/140C Fan/Gas 3.
• To make the sauce
• heat the oil in a saucepan
• add the ginger
• curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies
• turmeric and coriander and sauté for 2 minutes. Add the stock
• vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon.
• Heat a tablespoon of oil in an ovenproof
• heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes
• then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes.
• To make the aloo podimas
• bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside.
• When the potatoes are cool enough to handle
• peel them and set aside. They need to be marble sized so cut them into two if they are very large.
• For the tempering
• heat the oil in a large
• heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up
• add the red onion and cook over a medium heat for 3–4 minutes stirring continuously.
• Add the asafoetida
• green chillies
• ginger
• turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes
• then sprinkle over the coriander and finish with lemon juice.
• Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas.