Ingredients with Measurements:
- 2 goose breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1/2 cup red currant jelly
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the olive oil and garlic to the skillet and cook until fragrant, about 1 minute.
3. Add the goose breasts to the skillet and season with the thyme, salt, and pepper.
4. Cook the goose breasts for about 5 minutes per side, or until golden brown.
5. Add the chicken stock to the skillet and bring to a boil.
6. Reduce the heat to low and simmer for about 10 minutes, or until the goose breasts are cooked through.
7. Remove the goose breasts from the skillet and set aside.
8. Increase the heat to medium-high and add the red currant jelly to the skillet.
9. Cook, stirring constantly, until the jelly is melted and the sauce is thickened, about 5 minutes.
10. Return the goose breasts to the skillet and cook for an additional 2 minutes.
11. Serve the goose breasts with the red currant sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 2
Nutritional Information:
Calories: 590
Fat: 29 g
Carbohydrates: 22 g
Protein: 46 g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil
- Fresh thyme can be substituted with dried thyme
- Chicken stock can be substituted with vegetable stock
- Red currant jelly can be substituted with cranberry jelly
Variations:
- The goose breasts can be cooked in a slow cooker instead of a skillet
- The red currant jelly can be replaced with a balsamic reduction
Tips and Tricks:
- Make sure to season the goose breasts generously with salt and pepper before cooking
- Be sure to stir the red currant jelly constantly while cooking to prevent it from burning
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in a skillet over medium-high heat until warmed through.
Presentation Ideas:
The goose breasts can be served over a bed of mashed potatoes or roasted vegetables.
Garnishes:
The goose breasts can be garnished with fresh thyme leaves or chopped parsley.
Pairings:
This dish pairs well with a glass of pinot noir or a light lager.
Suggested Side Dishes:
This dish can be served with a side of roasted potatoes, steamed vegetables, or a salad.
Troubleshooting Advice:
If the sauce is too thick, add a splash of chicken stock to thin it out.
Food Safety Advice:
Be sure to cook the goose breasts until they reach an internal temperature of 165°F.
Food History:
Goose has been a popular dish in Europe for centuries and is still enjoyed today.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the red currant jelly.
Serving Suggestions:
This dish can be served as an entrée for a special occasion or as a main course for a family dinner.
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