Â鶹ԼÅÄ

Method

1. Put the figs and raisins in a saucepan with a splash of olive oil and place over medium heat. Add the, sherry, cinnamon and sugar and cook for about 5 minutes, until caramelised. Pour over the stock, bring to the boil and simmer until the liquid is reduced by half.

2. Score the goose skin using a sharp knife and season well with salt and pepper. Place it skin-side down in a cold frying pan over the hob. Turn on a low heat and render the fat from the breast, pouring off (and reserving) the fat at regular intervals. The time this takes will depend on the fattiness of the goose. When ready, the skin should be golden brown and crisp with a minimal layer of fat. Flip over the goose and cook on the flesh for 4-5 minutes, or until medium-rare. Remove from the pan and rest in a warm place.

3. Parboil the potato for 2 minutes in a pan of salted boiling water. Drain.

4. Heat a frying pan to medium heat and add the rendered goose fat, jamon and potato. Slowly cook, stirring occasionally, until the potatoes are caramelised and golden-brown.

5. Heat a large saucepan of boiling salted water over a medium heat and blanch the greens until tender. Refresh in iced water and squeeze out the excess water.

6. Remove the figs from the stock, cut each into six pieces. Return them to the stock along with the greens. Bring the stock back to a simmer, until the greens are heated through.

7. Check the seasoning and then divide the winter greens and fig mixture between four warm plates along with the fried potatoes. Cut the goose into 12 chunks and serve on top.