Ingredients with Measurements:
- 2 goose breasts
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 teaspoon of juniper berries
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of sea salt
- 2 cloves of garlic, minced
- 1 shallot, minced
- 2 tablespoons of white wine
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat the butter and olive oil in a large skillet over medium-high heat.
2. Add the goose breasts to the skillet and season with the juniper berries, black pepper, and sea salt.
3. Cook the goose breasts for about 5 minutes on each side, or until the skin is golden brown and crispy.
4. Add the garlic and shallot to the skillet and cook for another 2 minutes.
5. Deglaze the skillet with the white wine and cook for another 2 minutes.
6. Serve the goose breasts with the pan sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 2
Nutritional Information:
Calories: 590
Fat: 39g
Carbohydrates: 4g
Protein: 58g
Substitutions for Ingredients
- Butter: Coconut oil
- Olive oil: Avocado oil
- Juniper berries: Rosemary
- White wine: Chicken broth
Variations:
- Add fresh herbs such as thyme or sage to the pan sauce.
- Substitute the goose breasts with duck breasts.
- Add mushrooms to the pan sauce.
Tips and Tricks:
- Make sure to season the goose breasts generously with the juniper berries, black pepper, and sea salt.
- Cook the goose breasts on medium-high heat for the best results.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the sautéed goose breasts with roasted vegetables and a side of mashed potatoes.
Garnishes:
Garnish the sautéed goose breasts with fresh herbs such as thyme or parsley.
Pairings:
Pair the sautéed goose breasts with a glass of dry white wine.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Sauteed greens
- Roasted root vegetables
Troubleshooting Advice:
If the goose breasts are overcooked, they will be dry and tough. Make sure to cook the goose breasts on medium-high heat for the best results.
Food Safety Advice:
Make sure to cook the goose breasts to an internal temperature of 165°F.
Food History:
Goose has been a part of European cuisine for centuries, and is still popular today.
Flavor Profiles:
The juniper berries add a subtle earthy flavor to the dish, while the garlic and shallot add a hint of sweetness.
Serving Suggestions:
Serve the sautéed goose breasts with roasted vegetables and a side of mashed potatoes.
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