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Seared Wild Canada Goose Breasts
From Dorothy McNett's recipes at www.dorothymcnett.com. Sort of like cooking a prime rib in a nice heavy bottomed saute pan!
goose breast (skinned)
Rub salt and pepper and dried herbs onto all sides of the breast or breasts. Heat a heavy bottomed saute pan over high heat, and after about 30 seconds add the unsalted butter or oil or fat. Sear the breasts for about 4 minutes, turn and sear other side about 3 - 4 minutes, reducing the heat to medium-high. When seared nicely, move them away from the middle of the pan as much as possible (or remove them to a plate) and splash in marsala, wine or port and with a spatula stir to scrape any browned bits from the pan. Replace the breasts, cover and cook about 10 minutes or more to finish cooking and to bring them to 160-165 degrees on a meat thermometer. Slice and serve, drizzle any remaining juices over.
Recipe created 2015-05-18.