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What to do with goose breast

My cousin has some wild goose breast languishing in his freezer, and he has requested that I cook it for him. Of course I jumped at the chance, but now I have no idea where to go. I want to do some sort of marinade, and have access to a wide variety of flavored olive oil and vinegars. I was thinking a blood orange olive oil, but I don't know what. Yo pair that with. Maybe espresso balsamic? Or just regular red wine vinegar? Then there is the method of cooking. Pan sear, BBQ, roast?

Second question, if you had access to real white truffle infused olive oil at a reasonable price, what would you do with it?

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Mar. 8th, 2014 12:37 am (UTC)
Mar. 8th, 2014 12:57 am (UTC)
Hank Shaw has tons of delicious-looking recipes for wild game:

And I'm going to second the mac and cheese idea! Or drizzle it through a potato gratin, or in a white sauce for pasta...mmmmmm! I had lovely wide pasta in Italy which consisted just of white truffles with a bit of young pecorino and olive oil--SO delicious. You could probably just make some pasta and drizzle it over with some cheese.
Mar. 8th, 2014 10:47 am (UTC)
Truffle oil can be very delicate - it's a finishing oil, not a cooking oil! It can also vary a lot in taste, surprisingly. To get a feel for it, I'd drizzle it over some simple risotto, made with some good Italian hard cheese but no cream.
Mar. 8th, 2014 05:10 pm (UTC)
It was just two weeks ago that I helped cook a wild goose with two other women who had never cooked one before either! We brined the whole goose with salt, sugar, gloves, and bay leaf for an hour while we ditehred around to figure out our next step.
What we did was cut the goose into quarters, which is when I discovered the meat looks and feels very much like raw liver. I like liver, but it was kind of a shock anyway.
Then we browned it - or attempted to, anyway - and added garlic, onions, bay leaf, a speck of nutmeg, and white wine, and simmered it along with some quartered potatoes. At the end we reduced the pan juices to brown the potatoes in and poured the rest over the goose.
It was FANTASTIC. We did not know what to expect and now we know why it is sometimes called "flying T-bone." Depending on one's tastebuds, it was like a somewhat gamy beef steak or lamb. It was wonderful.
Mar. 11th, 2014 03:58 pm (UTC)
Re: goose: I would recommend against adding much extra fat to it. Goose is even fattier than duck, with that same subcutanous fat layer on the breast. At least, if the skin is on. If the breast you have is skinless, some extra fat will do it just fine. I think that as with duck, a tart sauce would be excellent. I might not marinate it, but instead just do a pan roast (sear in an oven-safe pan, then finish in the oven) with a little salt and pepper, and make some kind of a gastrique--a blood orange gastrique would be divine--and serve with that.

Re: truffle oil: I love it on oven-fries, in risotto, and in macaroni and cheese. Also in omelets with mushrooms. And on pasta with mushrooms and parmesan., there are a lot of good things you can do with that stuff.
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