Black Pepper And Herb Goose Breast Recipe - Cooking Index
Black Pepper And Herb Goose Breast Recipe - Cooking Index
Many game chefs follow the standard "stuff the bird with apples, oranges, lawn clippings, etc. and roast in a 350 degree ovenU" routine. I have not had great luck with the roasting of the whole bird. Yes, it looks pretty cool on a platter, but it doesn't really taste that good. Here's the problem; by the time the inside of the breast is a delicious medium-rare, the outer part of the breast is cooked to medium-well and doesn't taste good. The answerUmake the meat thinner.
Courses: Main Course| 2 | Skinless goose breast halves - (to 3) - butterflied | |
| = (see comments below) | ||
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Dijon mustard |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Freshly-cracked black pepper |
| 2 tablespoons | 30ml | Minced fresh rosemary |
| = (or substitute 2 tspns dried rosemary) | ||
| 2 tablespoons | 30ml | Fresh thyme |
| = (or substitute 1 tspn dried thyme) | ||
| 1/2 teaspoon | 2.5ml | Coarse salt |
| 1 tablespoon | 15ml | Additional olive oil |
| 1/3 cup | 78ml | Beef broth |
| 1/3 cup | 78ml | Heavy (whipping) cream |
Pat butterflied goose breasts dry with paper towels. Combine next 7 ingredients and coat breasts evenly with the mixture. Cover and refrigerate for 6 to 12 hours.
Heat additional tablespoon of olive oil in a large skillet over medium-high heat. Add goose breasts and cook on both sides until just medium-rare. Remove goose breasts and cover with foil.
While pan is still over medium-high heat, quickly add beef broth to pan and stir with a spoon to loosen bits. Reduce liquid by one-half. Add cream and cook until liquid starts to thicken.
Slice goose breasts thinly and arrange on plate. Drizzle sauce over.
This recipe yields 4 to 6 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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