Goose Breast with Rosemary Fig Sauce

Go back to all recipes

Visit : Visit authors website

Prep Time: 5 min - Cook Time: 30-45 min

Pan-seared duck or goose breast is simple, quick and classic, and hunters who are used to throwing away the skin on their waterfowl should rethink this habit. A goose or ducks skin is the best part of the animal.

With ducks, simply pan searing works great. But when cooking goose, the thick breasts greatly benefit from a combination of pan searing and the gentle heat of an oven.



 

Ingredients

2 Canada goose breasts, with skin
Kosher salt, to taste
3/4 cup(s) Dry Red Wine
1 sprig(s) Rosemary
1 tsp Balsamic Vinegar
3 tbsp Fig Spread ( we use Dalmatia brand )
1 tbsp Cold Salted Butter


Instructions

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 #2 Before placing breasts skin-side down in a cold, oven-proof pan/skillet, pat the skin dry again to remove as much moisture as possible. Turn the stove to medium-low to medium heat.


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 #4 Move the skillet to a 350-degree oven and roast for 7-10 minutes, or until goose reach desired doneness.


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.


Step #6 Serve goose breasts whole or sliced, skin-side up with the sauce served underneath.


Recipe Card

Goose Breast with Rosemary Fig Sauce

View Printable Page

Prep Time: 5 min - Cook Time: 30-45 min



Ingredients


2 Canada goose breasts, with skin
Kosher salt, to taste
3/4 cup(s) Dry Red Wine
1 sprig(s) Rosemary
1 tsp Balsamic Vinegar
3 tbsp Fig Spread ( we use Dalmatia brand )
1 tbsp Cold Salted Butter


Instructions


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 #2 - Before placing breasts skin-side down in a cold, oven-proof pan/skillet, pat the skin dry again to remove as much moisture as possible. Turn the stove to medium-low to medium heat.
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 #4 - Move the skillet to a 350-degree oven and roast for 7-10 minutes, or until goose reach desired doneness.
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.
Step #6 - Serve goose breasts whole or sliced, skin-side up with the sauce served underneath.


About the Author

Jenny and Rick Wheatley
Visit authors website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.

 


Photo Credit

Jenny Wheatley
Visit artist website

Website: www.foodforhunters.com
Instagram: @foodforhunters
Facebook: www.facebook.com/foodforhunters



Posted Comments - Add your own comment

Account Login


Email Address

Password

Remember Me -

* Recover Password
* Create a FREE account