Roasted Goose Heart "Waldorf"

A Recipe For Cooking Without Waste

(appetizer for 2)
1 roasted goose heart (recipe here for "Slow Roasted Date & Port Glazed Goose")
1 green apple
1-2 celeri stalks
1 handful roasted chestnuts
1 tbsp good quality mayonnaise
1/2 tbsp fresh lemon juice
1 tsp Dijon mustard

Peel the apple, and cut into chunks. Strip the celery stalks of tough fibers, and slice thin. Peel the chestnuts* and break up into chunks.

Mix mayonnaise, lemon juice and mustard into a smooth sauce.

Spoon the mayonnaise sauce through the apple, celery and chestnuts and let infuse 20-30 min.

Slice the roasted goose heart thin. Spoon the salad on a plate and top with the sliced heart.

*roasting chestnuts: cut a small cross into the outer shell (to prevent the chestnuts from exploding when roasting). Heat the oven to 200C (400F). Sprinkle lightly with water, and spread out on a baking tray. Roast for 15-20 minutes, then wrap in towel (it will loosen the shell and make it easier to peel). Peel the chestnuts when cooled down enough to handle.

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