Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, wild goose breast au poivre. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Wild Goose Breast Au Poivre. 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.
Wild Goose Breast Au Poivre is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Wild Goose Breast Au Poivre is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have wild goose breast au poivre using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Wild Goose Breast Au Poivre:
- Make ready 2 wild goose breast
- Take 1 tbsp unsalted butter
- Take 1 tsp olive oil
- Get 2 tbsp Cognac or brandy
- Make ready 1 tbsp green peppercorns in brine
- Prepare 1/2 cup heavy (30%) cream
- Make ready pinch sea salt
- Prepare freshly ground pepper
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 fa. Carefully remove the breasts from the bone. In a large dish, combine the remaining ingredients.
Steps 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.
Remove the breasts and pat dry. Wild Duck au Poivre Wild ducks are versatile things when it comes to the culinary world. They make great stews, are great cured, can be pan seared on their own, and go great with a number of taste profiles and sauces. Wild goose breasts are baked with a zesty orange glaze. This is a great recipe for that wild bird you're not sure what to do with.
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