For the vegetables:
180g (1 cup) butternut squash, peeled and cut into cubes
180g (1 cup) Jerusalem artichokes, peeled and cut into cubes
180g (1 cup) roasting potatoes, cubed
2 tablespoons fresh thyme, chopped
3 tablespoons of olive oil
Salt and pepper
For the goose:
For the sauce:
Preheat the oven to 180C (350F). Place the butternut squash, Jerusalem artichoke and potato on a baking tray in one layer. Sprinkle the fresh thyme and massage in the olive oil until the vegetables are coated evenly with the thyme and the oil. Sprinkle the vegetables with salt and pepper and roast them for 15-25 minutes until the vegetables are tender.
After the vegetables are ready, preheat the oven to 220C (425F).
Season the goose breast with salt and pepper. Heat a dry pan over medium-high heat. Sear the goose, skin-side down, until golden. Turn the breast over and cook for another couple of minutes. Add the honey, mustard and ginger to the pan, and baste the goose a few times. Transfer the goose to a roasting pan with a rack and roast in the oven for 5 minutes. Do not overcook. The goose should be slightly pink in the center.
Meanwhile, add the quince and shallot to the pan in which you seared the goose, keeping the goose fat in the pan to help thicken the sauce. Add the port to deglaze the pan, bring to the boil and simmer until reduced by half. Add the ginger and the white wine, return to the boil and simmer to reduce again. Season with salt and pepper, and add the red currants and chives.
To serve, place the roasted vegetables on the center of the plate, slice the goose breast and place on top and pour the sauce on top of the goose.