Seared Wild Canada Goose Breasts Recipe

From Dorothy McNett's Recipe Book.

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Seared Wild Canada Goose Breasts

From Dorothy McNett's recipes at Sort of like cooking a prime rib in a nice heavy bottomed saute pan!

goose breast (skinned)
sea salt, pepper
1/4 - 1/2 teaspoon dried Herbs d'Provence
goose fat or unsalted butter, etc. for the pan
2-3 or more tablespoons marsala, or red wine or port

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.

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