Although these goose breasts require
multiple steps—brining, smoking and circulating—trust us in saying the process
is more than worth it! The final texture is perfection. Enjoy. Recipe courtesy
of Matthew Batey, chef at Teatro in Calgary. This recipe was initially
published in City Palate; check out www.citypalete.ca for more great recipes
and food ideas!
Although these goose breasts require
multiple steps—brining, smoking and circulating—trust us in saying the process
is more than worth it! The final texture is perfection. Enjoy.
Recipe courtesy
of Matthew Batey, chef at Teatro in Calgary.
This recipe was initially
published in City Palate; check out www.citypalete.ca for more great recipes
and food ideas!
Author:
Brad Fenson
Ingredients
2 goose breasts, rinsed and patted dry
For Brine
8 cups water
9 oz brown sugar
5 oz salt
1 oz instacure no.1 (curing salt)
2 tsp toasted coriander
2 tsp toasted crushed black pepper
2 tsp toasted fennel seed
2 tsp toasted anise seed
2 tsp mustard seed, crushed
2 tsp chili flakes
For dry rub
⅓ cup
sugar
⅓ cup
black peppercorns
⅓ cup
toasted coriander
⅓ cup
toasted fennel seed
2 tsp salt
2 tsp chili flakes
Directions
Combine the brine ingredients in a pot
and bring to a boil. Remove from heat and let cool completely.
Place the goose breasts in the brine,
ensuring they are completely covered, and let stand for 4 days.
Remove the breasts from the brine,
rinse in cold water and pat dry.
Smoke the breasts gently at 180°F for 3
hours, using a combination of cherry and apple woods.
At this point, your goose is fully
cooked. However, it's highly recommended to use a circulator. Place your smoked
breasts in a vacuum seal bag with enough brine to surround the breasts, but not
too much that you can't seal the bag. Put into an immersion or sous vide
circulator at 58°C for 36 hours. Once again, this is an optional step, but it
creates a fantastic texture.
Chill the breasts in the fridge
overnight. Thinly slice and serve with your favorite garnishes. A portion is
about 2 oz--a very tasty 2 oz!
