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Black Pepper And Herb Goose Breast

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Ingredients

  • 2 skinless goose breast halves - (to 3) butterflied (see comments below)
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves minced
  • 1 tablespoon freshly-cracked black pepper
  • 2 tablespoons minced fresh rosemary (or substitute 2 tspns dried rosemary)
  • 2 tablespoons fresh thyme (or substitute 1 tspn dried thyme)
  • 1/2 teaspoon coarse salt
  • 1 tablespoon additional olive oil
  • 1/3 cup beef broth
  • 1/3 cup heavy (whipping) cream

Details

Servings 4

Preparation

Step 1

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.

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 that the thickness is pretty much the same as a mallard breast. This insures that 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 here…and here…and I'll need your initials here…O.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 that 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 pieces and, hopefully, all of your fingers. You can also lightly pound the meat between waxed paper sheets to make it even thinner.

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