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Ingredientes
- 2 x skinless goose breast halves - (to 3) butterflied (see comments below)
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 2 x garlic cloves chopped
- 1 Tbsp. freshly-cracked black pepper
- 2 Tbsp. chopped fresh rosemary (or possibly substitute 2 tspns dry rosemary)
- 2 Tbsp. fresh thyme (or possibly substitute 1 tspn dry thyme)
- 1/2 tsp coarse salt
- 1 Tbsp. additional extra virgin olive oil
- 1/3 c. beef broth
- 1/3 c. heavy (whipping) cream
Direcciones
- Pat butterflied goose breasts dry with paper towels. Combine next 7 ingredients and coat breasts proportionately with the mix. Cover and chill for 6 to 12 hrs.
- Heat additional Tbsp. of extra virgin olive oil in a large skillet over medium-high heat. Add in goose breasts and cook on both sides till just medium-rare. Remove goose breasts and cover with foil.
- While pan is still over medium-high heat, quickly add in beef broth to pan and stir with a spoon to loosen bits. Reduce liquid by one-half. Add in cream and cook till liquid starts to thicken.
- Slice goose breasts thinly and arrange on plate. Drizzle sauce over.
- This recipe yields 4 to 6 servings.
- Comments: Many game chefs follow the standard "stuff the bird with apples, oranges, lawn clippings, etc. and roast in a 350 degree ovena" routine. I have not had great luck with the roasting of the whole bird. Yes, it looks pretty cold on a platter, but it doesn't really taste which 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 answeramake the meat thinner.
- A Canada goose breast is a thick hunk of flesh. Smaller species are not as thick, but most are certainly plumper than a mature mallard. Before cooking, I often butterfly the breast so which the thickness is pretty much the same as a mallard breast. This insures which the meat cooks quickly and the outside does not get overcooked.
- Place the breast on a flat surface and gently place your palm over it (finger tips up!). Run a knife through the meat, between the surface and your palm. If you cut your hand in the process, you did something wrong. As a matter of fact, before you begin, we'll need you to sign a waiver. Please sign hereaand hereaand I'll need your initials hereaO.K, and one more right here. Now, proceed with caution.
- Butterflying normally means not slicing completely through the meat, but leaving a "hinge" at one end so which the meat can be opened like a book. Go ahead and cut all of the way through the breast this time. You should end up with two relatively equal-sized pcs and, hopefully, all of your fingers. You can also lightly lb. the meat between waxed paper sheets to make it even thinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 127 | 91% |
| Total Fat 14.44g | 18% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 446mg | 19% |
| Potassium 55mg | 2% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.09g | 0% |
| Protein 0.97g | 2% |
