Tuesday, October 22, 2013

Goose Season. Warm Salad with Smoked Goose Breast, Chanterelles and Pumpkin.

Summer in Poland is gone. We are close to November which means that the peak of the goose season approaches. As you might remember it, last year I wrote a bit about the excellent Polish oat goose. I also mentioned the action promoting the Polish oat goose – "Gęsina na św. Marcina" – (goose tastes best on St. Martin’s fest”). This year, the event will last for more than two weeks: from 8th November to 1st December 2013. Selected restaurants, including top ones, have goose specialties on their menu. If you are in Poland at that time, I strongly recommend to visit one of the restaurants listed HERE.



Goose meat is also promoted by the authorities of the Kujawsko-Pomorskie Region. The region and a local touristic organization have created the "Goose Culinary Route" (Gęsinowy Szlak Kulinarny) which is financed, inter alia, by the Polish Ministry of Sports and Tourism. The region specializes in goose breading, and goose meat produced in this area is of a very good quality. You may then taste the classic baked goose, but also the famous "półgęsek" (an ancient specialty made from boneless goose breast with the skin on, cured and slowly smoked) or "okrasa" (a kind of spread which you can use as a topping for tartines). The official opening of the Goose Culinary Route is planned for the 7th of November 2013:

Below is a list of restaurants which are recommended by a special committee and, as a result, are listed on this culinary route:
  1. Restaurant "Weranda", Hotel Bohema, Bydgoszcz
  2. Restaurant "1921", Hotel Pod Orłem, Bydgoszcz
  3. Restaurant "Za piecem", Bydgoszcz
  4. "Regionalna Warzelnia Piwa", Bydgoszcz
  5. Hotelu Filmar Restaurant, Toruń
  6. Hotel 1231 Restaurant, Toruń
  7. Hotel Heban Restaurant, Toruń
  8. Jan Olbracht Browar Staromiejski, Toruń
  9. Sfera by Sebastian Krauzowicz Restaurant, Hotelu Copernicus, Toruń
  10. Ostromecka Restaurant, Ostromecko
  11. Gęsia Dolina Restaurant, Ślesin
  12. Karczma Rzym, Pawłówek
  13. Karczma Borowiacka, Bysław
  14. Vistula Hotel Restaurant, Świecie
  15. Karczma Chełmińska, Chełmno
  16. Hotel Młyn&SPA Restaurant, Włocławek
  17. Pałac Bursztynowy Restaurant, Włocławek

I still have one "półgęsek" in my fridge which I bought in Gruczno as it is practically impossible to buy it in any shop in Kraków (the distribution of local products in Poland is really bad and this is due to various reasons). Some restaurants here serve it occasionally. If I had my own house with a garden and a smokehouse, I would make this "półgęsek" on my own – the recipe itself is not complicated. I also brought from Gruczno an excellent buckwheat honey made by Mr. Wnuk from Lniano. His buckwheat honey won the first place at the Festival (it was also served during our Parisian event by chef Baron. It goes very well with sautéed pumpkin.

Warm Salad with Smoked Goose Breast, Chanterelles, Pumpkin and Spinach
(sałata na ciepło z półgęskiem, kurkami, dynią i szpinakiem)



Ingredients (serves 2-3)
200 g chanterelles
100 g smoked goose breast (półgęsek), thinly sliced (may be replaced with magret de canard)
1 small bunch fresh spinach leaves
200 g pumpkin, cut into thin slices
Buckwheat honey of good quality
1 table spoon, lemon juice
50 g fresh goat cheese
1 garlic clove, thinly chopped
Butter
Olive oil or cold pressed colza oil
Arugula flowers (optional)
Fresh thyme
Salt
Pepper

Prepare the mushrooms: Using a brush, delicately clean mushrooms from leftovers of the forest. Scratch the stems to remove soil. Rinse the mushrooms delicately under cold water. In a saucepan, slowly melt butter over minimum heat (do not stir). Remove from heat and skim the foam off the surface. Spoon the butter into a bowl. Discard the milky sediment. In a hot large frying pan, heat butter, add mushrooms (they should not be crowded, so they can grill evenly) and fry them on each side for a couple of minutes, until nicely grilled (depending on the thickness) and until they release their juices and absorb them back in (when frying over high heat, they should not release a lot of juice). Add garlic, fry for about one more minute. Salt and pepper.
Prepare the spinach: clean and wash your spinach, spin it. In a hot large frying pan, heat butter with a bit of olive oil, add spinach and fry it until soft. Salt at the end. At the same time, in another frying pan, melt some butter, add pumpkin slices, fry for a couple of minutes, then add honey with lemon. Reduce the heat and let the pumpkin simmer until nicely grilled and caramelized.

Prepare your salad: roll tiny cheese balls from your goat cheese. Heat the mushrooms. Put the caramelized pumpkin onto your plates. Put the spinach, chanterelles, cheese balls and the goose meat on top. Top generously with fresh thyme leaves, salt and pepper, as well as some olive oil or colza oil if you want.

Bon appétit !

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