If you follow me on instagram you might have seen the awesome new cook book that I got for Christmas, Duck, Duck, Goose, by Hank Shaw. I was super excited to get this book especially because Chuck scored his first goose on Christmas Eve. What are the odds right?
It took us probably way longer than it should have to pluck and gut the goose, but that’s what happens when you have 2 clueless newbs figuring it out as they go. Afterward our back yard was completely covered in feathers. I should have taken pictures of the whole thing, but alas I am not good at remembering the camera at times like this.
Anywhoodles we let the bird rest in the fridge for the holiday and I spent some time reading in my new book and online about how to cook the thing, finding that the breasts unanimously get overdone and dry if roasted whole, so I decided to cut them out and cook them separately. I chose to serve it with Cumberland sauce because the stuff is awesome, obviously.
I was pleasantly surprised to see that one breast was plenty to feed both Chuck and I, leaving the whole other breast for a second meal. These Canada Geese are big guys. I was also pleasantly surprised by the quality of the meat, while the goose itself is pretty fatty the breasts themselves are rather lean (excluding the skin), and tastes remarkably like other red game meats. I was really happy with this dish, and cannot wait for Chuck to get more next year!
- 2 goose breasts, with skin, fat trimmed
- Salt and pepper to taste
- 1 shallot, minced
- ½ cup Port wine
- ¾ cup broth (chicken, or vegetable)
- ½ teaspoon dry mustard
- ¼ teaspoon cayenne
- Zest from one lemon
- Zest of 1 orange
- ¼ cup currant jelly
- Salt and pepper to taste
- Bring the breasts up to room temperature. Pat the breasts dry with a paper towel then salt and pepper both sides. Place the breasts skin side down in a room temperature large steel, or cast iron skillet and place it on the stove. Turn the heat up to medium high until the pan begins to sizzle. Turn the heat down to medium low and cook for roughly 10 to 12 minutes. The skin should be crisp and easily pull away from the pan, if it does not easily pull away continue to allow it to cook.
- Flip the breasts over and immediately salt the skin side. Allow them to cook on this side for 5 to 7 minutes for a medium rare duck or 8 to 9 minutes for a well done duck breast.
- Remove the duck from heat when it’s reached desired doneness. Place it on a cutting board, skin side up and let it stand for 8 to 10 minutes.
- While the goose rests prepare the sauce. Drain the pan of excess fat, leaving about 1 tablespoon in the pan. Return the pan to medium high heat and add the shallot, sautéing for 1 to 2 minutes, until it softens.
- Stir in the Port wine, scraping brown bits from the bottom of the pan. Allow it to simmer until it has reduced to half.
- Add the broth, orange and lemon zest, mustard, and cayenne and stir until well blended. Cook for one minute before adding the currant jelly. Allow it to boil until the jelly has been incorporated and the sauce thickens. Adjust the seasonings and remove from heat.
- Serve the goose breast sliced with sauce on the side.