Goose Breast with Rosemary Fig Sauce

Step #1 - Two hours prior to cooking, take goose breasts out of the refrigerator to come to room temperature. When ready, preheat oven to 350 degrees F. Pat goose dry with paper towels, and then score the skin, but be careful not to cut into the meat. Sprinkle salt to taste on both sides.

Step #3 - Sear the skin side for 5 minutes, or until it has rendered and turned golden. Then tip the skillet to spoon out most of the rendered fat into a small bowl, leaving enough fat to sear other sides. Then flip breasts and cook for an additional 5 minutes. Next, turn breasts on their thickest sides and cook for 1-2 minutes to get some color. If needed, use tongs to hold breasts upright.

Step #5 - Once breasts are cooked, remove them from the oven and onto a plate. Let them rest for 5-7 minutes, loosely tented with foil. Meanwhile, return the skillet to the stove and turn heat to medium-high. Add 1 teaspoon of the reserved goose fat and 3/4 cup of red wine. Scrape the bottom of pan and add the rosemary sprig. Allow mixture to simmer until liquids are reduced by half. Next, discard rosemary and whisk in 1 teaspoon of balsamic vinegar and 3 tablespoons of fig spread. Allow mixture to simmer until thickened. Remove from heat and whisk in 1 tablespoon of cold butter. Season to taste.