Watch ‘Canada in the Rough’ cook Michael Higgins, take you through how to properly and easily prep goose breasts and even show you how to quickly cook them the right way! Recipe and directions below.
Goose Breast 101 with Peach Compote
Prep Time: 15min
Cooking Time: 20min
- 2 Goose Breast (no bone or skin)
- Sunflower Oil
- Kosher Salt
- Sea Salt
- Fresh Pepper
- 1 Cup Frozen Peaches (defrosted and diced)
- 3/4 Cup Hot Water
- 1 Cinnamon Stick
- 1 Sprig Fresh Rosemary (leaves picked off)
- 2 Knobs of Butter (2tbsp)
- 2 tbsp. Brown Sugar
- 2 Pinches of salt
- 1 Pinch black pepper
- First make the compote, which will be served over top of the meat. In a medium cast iron pan, or sauce pot, bring it up to a medium-low heat, then add the butter and rosemary, gently fry for 1 minute. You don’t want to brown the rosemary, just slightly cook it. Then add the remainder of the compote ingredients and turn heat down to low and cook for about 15-20min, or until everything becomes a nice syrupy consistency. Set compote aside but keep warm.
- For cooking the goose there are a few important steps to do before cooking. First you want to make sure your meat is defrosted in the fridge for 2-3 days, this allows for excess liquids and blood to drain from the meat, greatly improving the flavour. Second, you want to remove any silver skin and blood clots. Lastly, you want to make sure you bring your meat up to room temp before cooking, so remove the meat from the fridge and blot dry with paper towels at least 1-2hrs before cooking.
- Once ready to cook, pre-heat flat top or large cast iron pan, to med-high heat, season goose on both sides with a good amount of Salt & Pepper. Oil cooking surface with sunflower oil, then cook the full breast for a total of 8-10min, flipping a number of times throughout the cook for even cooking, this will give you a medium rare steak. If you have butterflied the breast cook for 6-8min for medium rare. Cook any longer for either cut and you run the risk of tough and stronger “gamey” flavour.
- Remove meat and let rest on a rack tented loosely with foil for 10min. Then slice with the grain and top with sea slat and warm peach compote.
Recipe by: Michael E. Higgins