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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