Boneless breast prepared to tasty, tender perfection
Wild geese have tough breast meat, and preparing it properly for the table intimidates many people. So, what’s the best way to make that fibrous tissue more tender? For my money, it’s the sous vide method of slow-cooking food in plastic bags submerged in warm water. The flavour infusion is immense and the meat is cooked to pure, tender perfection, as you’ll see with this tasty dish. Serves 2.
[easy-tweet tweet=”This delicious dish from Chef @CameronTait92 is a simple way to transform goose breasts from tough to succulent” user=”OutdoorCanada” hashtags=”wildfood, localfood, waterfowl”]
1 boneless skinless goose breast
Kosher salt and pepper, to taste
1 thin slice salted butter
3 orange slices
1 tbsp brandy
1 tsp canola oil
½ cup orange juice
2 tbsp honey
½ cup sliced apricots
1 tbsp butter
Fill a medium-sized pot with warm water and heat to 135°F.
Trim any fat or sinew from goose breast. Using a fork or knife, vigorously poke the goose numerous times on both sides to help tenderize.
Season breast with salt and pepper, then place the cloves, butter and orange slices on top. Place everything into a vacuum sealer bag, then add brandy, remove air and seal (a resealable bag can also be used).
Place bag into preheated pot and set timer for two hours. After cooking, remove breast from bag and place on paper towel to dry.
Add oil to a frying pan and heat to medium-high. Sear breast on both sides until golden brown, then remove to rest. Add orange juice, honey, apricots and butter to the pan, and reduce heat to medium. Cook for 10 minutes or until the sauce becomes syrupy.
Cut breast into very thin slices and pour warm sauce overtop. Serve with parsnip purée and green lentils.