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By Mark Hinge
Tuesday, 25 July 2006
This recipe for pinkfoot goose is perfect as a starter
Ingredients (serves four or six as a starter)
Breast meat from a young pinkfoot goose
Oil for frying
Bag of mixed salad leaves, including rocket
1 large avocado pear, sliced
Cherry tomatoes
Black olives
Method
1. Cut the breast meat into 21/2cm/1in strips.
2. Heat the oil in a frying pan and stir-fry the meat for five minutes until just pink in the middle.
3. Serve immediately on a bed of mixed salad leaves with slices of avocado pear, cherry tomatoes and black olives.
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