For this recipe I have developed an unusual masterstock based on oloroso sherry, fermented ume (Japanese plum) liquid, raw Japanese soy sauce, Korean virgin black sesame oil, liquid maltose, ginger, spring onions, star anise and cassia. With the use of the Gastrovac, this intensely fragrant masterstock penetrates the goose flesh and flavours and tenderises the meat. It also helps to break down the fat and skin of the goose and the residual sugars penetrate the skin so that when the goose skin is later roasted in a hot pan it will blacken and lightly caramelise without burning.
Carve the goose breasts from the bone. In a heavy-based ovenproof frying pan, heat a drizzle of grapeseed oil on high heat and place the goose breasts, skin side down, in the pan. Transfer the pan to a 220°C (425°F/Gas 7) oven and
Blanch the hatsuka radish in a saucepan of boiling water for 1 minute. Drain and keep warm.
Remove the goose from the oven. Cut each breast into two pieces and trim to the desired shape.
In the centre of each warm serving plate, place a tablespoon of warm soy milk cream.
Place 2 tablespoons of forbidden rice on the soy milk cream and place 5 hatsuka radishes on top of the rice. Add a piece of goose to each plate, drizzle with black sesame oil and soy sauce and garnish with wasabi flowers. Serve.
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