Ingredients with Measurements:
- 2 goose breasts, skin on
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup dry red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Medium saucepan
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the goose breasts with salt and pepper. Place the breasts, skin side down, in the skillet and cook for 4-5 minutes. Flip the breasts and cook for an additional 4-5 minutes, or until the skin is golden brown and crispy.
3. Remove the breasts from the skillet and set aside.
4. Add the butter to the skillet and melt. Add the shallot and garlic and cook for 1-2 minutes, or until fragrant.
5. Pour in the red wine and balsamic vinegar and bring to a simmer. Simmer for 5-7 minutes, or until the liquid is reduced by half.
6. Add the honey and thyme and season with salt and pepper, to taste. Simmer for an additional 2-3 minutes.
7. Return the goose breasts to the skillet and simmer for 2-3 minutes, or until the sauce has thickened and the breasts are cooked through.
8. Serve the breasts with the red wine sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 2
Nutritional Information: Calories: 548; Fat: 33g; Carbs: 11g; Protein: 40g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil
- Balsamic vinegar can be substituted with apple cider vinegar
- Honey can be substituted with maple syrup
Variations:
- The sauce can be made with white wine instead of red wine
- The sauce can be made with chicken broth instead of red wine
- The sauce can be made with fresh herbs instead of dried herbs
Tips and Tricks:
- Make sure to season the goose breasts generously with salt and pepper before cooking
- Make sure to cook the breasts until the skin is golden brown and crispy
- Make sure to reduce the sauce until it is thick and flavorful
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 heat until warmed through.
Presentation Ideas:
The goose breasts can be served with mashed potatoes, roasted vegetables, or a salad.
Garnishes:
The goose breasts can be garnished with fresh herbs such as thyme, rosemary, or parsley.
Pairings:
The goose breasts can be paired with a dry red wine such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, or a salad.
Troubleshooting Advice:
- Make sure the skillet is hot before adding the breasts
- Make sure to reduce the sauce until it is thick and flavorful
- Make sure the breasts are cooked through before serving
Food Safety Advice:
Make sure to cook the goose breasts to an internal temperature of 165°F.
Food History:
Goose has been a popular dish in many cultures for centuries. It was a popular dish in medieval Europe and is still popular in many parts of the world today.
Flavor Profiles:
The dish has a savory flavor with notes of red wine, balsamic vinegar, and honey.
Serving Suggestions:
The goose breasts can be served with mashed potatoes, roasted vegetables, or a salad.
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Taste: Rich, Savory, Tangy, Herbaceous, Umami