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• Duck breast with chestnut

A tipical Autumn Tuscan dish made using easily found ingredients.

Serves 6-8

Ingredients:

• 2 goose breasts
• 500 gr roasted chestnuts (* see how to roast chestnuts)
• 2 shallots
• 2 sprigs of sage
• Salt, pepper, olive oil and white wine to taste

Preparation:

Make sure you buy your goose breast already cleaned and deboned.

Clean the roast chestnuts.

Spread the breasts on a cooking surface and season them with salt and pepper and add half the chestnuts. Roll the breast up and tie it tightly with a thread.

Place the goose on a baking tray lined with olive oil and covered with tin foil. Bake in a preheated oven at 180° for 30 minutes.

Take out of the oven; add white wine and the remaining chestnuts. Place back into the oven and bake for another 20-25 minutes.

When cooked, slice up and serve with its own gravy.