Steps to Make Perfect Wild Goose Breast Au Poivre
Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, How to Make Super Quick Homemade Wild Goose Breast Au Poivre. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Wild Goose Breast Au Poivre, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wild Goose Breast Au Poivre delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Wild Goose Breast Au Poivre is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Wild Goose Breast Au Poivre using 8 ingredients and 7 steps. Here is how you cook that.
This is the time of year when geese are coming in on the way south for winter. I'm always looking for ways to serve them with a twist. One thing I find most important about serving goose is not to overcook it. This au poivre recipe is adapted from a beef chateaubriand and has become one of my favourite ways to play up the flavour and texture of wild goose breasts.
Remember, geese fly thousands of miles, so their breast meat is MUSCLE. Treat it like premium beef steak and you'll never be disappointed.
Ingredients and spices that need to be Get to make Wild Goose Breast Au Poivre:
- 2 wild goose breast
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 2 tbsp Cognac or brandy
- 1 tbsp green peppercorns in brine
- 1/2 cup heavy (30%) cream
- pinch sea salt
- freshly ground pepper
Instructions to make Wild Goose Breast Au Poivre
- Bring meat to room temperature before preparation. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
- Heat a large skillet to medium heat, melt the butter and oil. As they begin bubbling, place the meat in the pan and sear both sides then bring to medium rare (about 135F).
- Remove breasts, tent with foil and set aside to rest while you complete the sauce.
- Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die
- Return to medium heat and add the cream and green peppercorns.
- Bring gently to a boil and simmer for 10-15 minutes, until the sauce thickens.
- Slice 3/8" thick, across the grain. Serve drenched with au poivre sauce. Plates very well with winter vegetables like acorn squash and braised kale.
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