Balsamic Goose Breasts with Courgettes

Adapted recipe by cookinginsens

Balsamic Goose Breasts with Courgettes

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    goose breast, boned, halved and the skin scored

  • Salt and pepper

  • 2

    tbsp balsamic vinegar

  • ¼

    cup chicken broth

  • 1

    tbsp honey

  • 1

    tsp fresh ginger, minced

  • 2

    garlic cloves, smashed

  • 2

    tbsp olive oil

  • 2

    scallions, sliced

  • 2

    garlic cloves, slivered

  • 3

    courgettes, sliced

  • 1

    tbsp fresh oregano, chopped

  • Salt and pepper

  • Parmesan, shredded

Directions

Season the goose with salt and pepper and set aside. Prepare the marinade by mixing the vinegar, broth, honey, ginger and smashed garlic cloves together. Pour over the goose breast and marinate for at least 2 hours. Sear the goose breast, skin side down for about 4 minutes, pour out the fat in the pan and sear on the other side for 4 minutes. Place the breast in a 425 F oven for 10-15. Allow to rest for about 5 minutes, then slice. Saute the scallions and garlic in the olive oil until aromatic. Add the courgettes and saute until just tender. Add the oregano, salt and pepper and cook for another minute. Sprinkle with shredded Parmesan before serving.


Nutrition

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