Wild Goose Breast Au Poivre

Name: Wild Goose Breast Au Poivre
Yield: 2 servings
Cuisine: American
Ingredients: 2 wild goose breast; 1 tbsp unsalted butter; 1 tsp olive oil; 2 tbsp Cognac or brandy; 1 tbsp green peppercorns in brine; 1/2 cup heavy (30%) cream; pinch sea salt; freshly ground pepper

Pinky @SayNoMore

Winnipeg, Manitoba

This is the time of year when geese are coming in on the way south for winter. I'm always looking for ways to serve them with a twist. One thing I find most important about serving goose is not to overcook it. This au poivre recipe is adapted from a beef chateaubriand and has become one of my favourite ways to play up the flavour and texture of wild goose breasts.
Remember, geese fly thousands of miles, so their breast meat is MUSCLE. Treat it like premium beef steak and you'll never be disappointed.

Saved

Ingredients

2 servings

2wild goose breast
1 tbspunsalted butter
1 tspolive oil
2 tbspCognac or brandy
1 tbspgreen peppercorns in brine
1/2 cupheavy (30%) cream
pinchsea salt
freshly ground pepper

Saved

Steps

1

Bring meat to room temperature before preparation. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
2

Heat a large skillet to medium heat, melt the butter and oil. As they begin bubbling, place the meat in the pan and sear both sides then bring to medium rare (about 135F).
3

Remove breasts, tent with foil and set aside to rest while you complete the sauce.
4

Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die
5

Return to medium heat and add the cream and green peppercorns.
6

Bring gently to a boil and simmer for 10-15 minutes, until the sauce thickens.
7

Slice 3/8" thick, across the grain. Serve drenched with au poivre sauce. Plates very well with winter vegetables like acorn squash and braised kale.