Ingredients with Measurements:
- 2 goose breasts, skin on
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup orange juice
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons honey
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Special Equipment Needed:
- Roasting pan
- Aluminum foil
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Place the goose breasts skin side up in a roasting pan.
3. Rub the olive oil, butter, garlic, thyme, rosemary, salt, and pepper all over the goose breasts.
4. Cover the roasting pan with aluminum foil and roast for 30 minutes.
5. Remove the foil and continue roasting for an additional 20 minutes, or until the internal temperature of the goose breasts reaches 165°F.
6. Remove the goose breasts from the roasting pan and set aside to rest.
7. To make the orange sauce, add the orange juice, white wine, chicken broth, honey, and orange juice to a saucepan.
8. Bring the mixture to a boil, reduce the heat to low, and simmer for 5 minutes.
9. In a small bowl, mix together the cornstarch and cold water until it forms a paste.
10. Slowly add the cornstarch mixture to the saucepan, stirring constantly, until the sauce thickens.
11. Slice the goose breasts and serve with the orange sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Temperature: 375°F
Serving Size: 2
Nutritional Information:
Calories: 545
Fat: 33g
Carbohydrates: 19g
Protein: 37g
Substitutions for Ingredients
- Olive oil: canola oil, vegetable oil, or melted butter
- White wine: dry sherry, dry vermouth, or chicken broth
- Honey: maple syrup or agave nectar
Variations:
- Use duck breasts instead of goose breasts
- Add 1/4 cup of chopped fresh parsley to the orange sauce
Tips and Tricks:
- Make sure to use a thermometer to check the internal temperature of the goose breasts.
- For a richer flavor, add 1/4 cup of heavy cream to the orange sauce.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
Serve the roast goose breasts with the orange sauce on a bed of cooked rice or mashed potatoes.
Garnishes:
- Chopped fresh parsley
- Sliced oranges
- Toasted slivered almonds
Pairings:
- Roasted vegetables
- Steamed green beans
- Roasted potatoes
Suggested Side Dishes:
- Roasted vegetables
- Steamed green beans
- Roasted potatoes
Troubleshooting Advice:
- If the orange sauce is too thick, add a bit more chicken broth to thin it out.
- If the orange sauce is too thin, add a bit more cornstarch and water to thicken it.
Food Safety Advice:
- Make sure to cook the goose breasts to an internal temperature of 165°F.
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Goose has been a popular dish in many cultures for centuries. It was especially popular in Europe during the Middle Ages and was often served at special occasions.
Flavor Profiles:
This dish has a savory flavor from the herbs and spices, a sweetness from the honey and orange juice, and a richness from the butter and olive oil.
Serving Suggestions:
Serve this dish with a side of roasted vegetables and a glass of white wine.
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