Roasted Goose Breast with Butternut Squash Gratin, Grilled Radicchio and Currant Sauce

Perfect with Nicholson Ranch Pinot Noir
Created by Spencer Minch and Isaac Toups from Emeril's Delmonicos

For the Gratin:
1 Medium Idaho potato, peeled and sliced 1/8 inch thick
1 Butternut squash, peeled and sliced 1/8 inch thick
1/4 cup Brown butter
Bread crumbs
Parmesan cheese, grated
Nutmeg, ground
Salt

In a muffin pan, layer potato, squash, bread crumbs, brown butter, cheese, and nutmeg until full, sprinkling a little salt between layers. "Best to err too little salt than too much." Cover with aluminum foil and bake at 350 degrees for 1 hour. Test by inserting toothpick in gratin. The gratin should pierce easily.

For the Goose:
2 Goose breasts "skin on"
Kosher salt
Black pepper
Fresh ground and toasted coriander

Heat a thick-bottomed sauté pan on medium-low heat. Season goose with salt, pepper, and coriander. Cook goose skin side down until breast is browned and fat is rendered. Flip goose and continue cooking until internal temperature is 130° for "medium". Let rest 3 minutes. Save pan and fat.

For Radicchio:
1 Radicchio, quartered
Salt
Extra virgin olive oil

Rub a little oil on radicchio and grill on low, watching carefully as it can burn easily, until slightly charred.

For the Sauce:
2 Tablespoons red currants
1 cup Goose stock. Duck stock will work fine and low-sodium chicken stock should be the last resort.
2 Tablespoons Nicholson Ranch Pinot Noir
1 Tablespoon vincotto, or substitute molasses if vincotto is unavailable
1 Shallot, minced

In pan used for goose, drain all but enough fat to coat the pan, leaving all fond at the bottom. Heat on low and sweat shallot for 30 seconds, add stock and reduce by half. Add all other ingredients and reduce until it can coat the back of a spoon.

Slice goose into four to five pieces at a slight angle, sprinkle with a little sea salt and serve with gratin, and radicchio with the sauce on top.