Ingredients with Measurements:
- 2 goose breasts, about 2 pounds each
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup fresh or frozen cranberries
- 1/2 cup white wine
- 1/2 cup orange juice
- 1/4 cup honey
- 1/4 cup brown sugar
Special Equipment Needed:
- Roasting pan
- Basting brush
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Rub the goose breasts with olive oil and season with garlic, thyme, rosemary, salt, and pepper.
3. Place the goose breasts in the roasting pan and bake for 45 minutes, basting every 15 minutes with the butter.
4. Meanwhile, in a saucepan, combine the cranberries, white wine, orange juice, honey, and brown sugar. Simmer for 15 minutes, stirring occasionally.
5. Remove the goose breasts from the oven and let rest for 10 minutes.
6. Serve the goose breasts with the cranberry sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 1 hour
Temperature: 375 degrees F
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 28g
Carbohydrates: 43g
Protein: 37g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil or melted butter.
- Fresh cranberries can be substituted with dried cranberries.
- White wine can be substituted with apple cider or white grape juice.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- The goose breasts can be served with a variety of sauces such as a balsamic reduction or a port wine reduction.
- The cranberry sauce can be made with other fruits such as blueberries or raspberries.
Tips and Tricks:
- To ensure the goose breasts are cooked evenly, rotate the roasting pan halfway through the cooking time.
- To make the cranberry sauce more flavorful, add a splash of brandy or cognac.
Storage Instructions:
Leftover goose breasts and cranberry sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The goose breasts and cranberry sauce can be reheated in the microwave or in a saucepan over medium-low heat.
Presentation Ideas:
The roasted goose breasts can be served with mashed potatoes, roasted vegetables, and a side salad.
Garnishes:
Fresh herbs such as thyme, rosemary, or parsley can be used as garnishes.
Pairings:
This dish pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
- Mashed potatoes
- Roasted vegetables
- Side salad
Troubleshooting Advice:
- If the goose breasts are not cooked through, cover the roasting pan with foil and continue to cook until the internal temperature reaches 165 degrees F.
Food Safety Advice:
- Always use a food thermometer to check the internal temperature of the goose breasts.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Goose has been a popular dish in many cultures for centuries. In Europe, it is a traditional dish served during the Christmas season.
Flavor Profiles:
This dish has a savory flavor with hints of garlic, thyme, and rosemary. The cranberry sauce adds a sweet and tart flavor.
Serving Suggestions:
This dish can be served as a main course for a special occasion or as an appetizer for a dinner party.
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