Goose with Cranberry and Dates Recipe - Great British Chefs

Ingredients

• 1 goose breast, from a 7kg bird
• 1 star anise
• salt
• 100g of cranberries
• 50g of water
• 50g of white wine vinegar
• 50g of sugar
• 1kg goose bones
• 1 carrot, cut into 2cm dice
• 1 celery stick, cut into 2cm dice
• 1/2 onion, cut into 2cm dice
• 2 garlic cloves
• 20 cranberries
• 10g of chestnut honey
• 300ml of red wine
• 2l brown chicken stock
• 260g of Medjool dates, pitted
• 1 celeriac, peeled and roughly diced
• 250ml of double cream
• 250ml of milk
• 10 slices of smoked streaky bacon
• 10 Medjool dates, pitted