Goose breast steak 101. How to cook a goose steak?

Goose breast steak 101. How to cook a goose steak?

Goose breast steak 101. How to cook a goose steak? Watch as ‘Canada in the Rough’ chef Michael Higgins shows you how to prepare goose breasts correctly and easily, and even how to cook them quickly the right way!

Recipe and instructions

Preparation time: 15 minutesCooking time: 20minIngredients:

• 2 Goose breasts (boneless, skinless)
• Sunflower oil
• Kosher salt
• Sea salt
• Fresh pepper
• Fruit compote
• 1 cup frozen peaches (thawed and diced)
• 3/4 cup hot water
• 1 cinnamon stick
• 1 sprig fresh rosemary (leaves removed)
• 2 knobs butter (2 tablespoons)
• 2 tablespoons brown sugar
• 2 pinches salt
• 1 pinch black pepper

Instructions:

1. Start by preparing the compote, which will be served over the meat. In a medium-sized cast-iron skillet or sauce pan, heat over medium-low heat, then add the butter and rosemary and sauté gently for 1 minute. The rosemary should not turn brown, but should be lightly cooked. Then add the rest of the compote ingredients, lower the heat and cook for 15 to 20 minutes, until the compote has a syrupy consistency.
2. Set the compote aside but keep it warm.
3. When cooking goose, there are a few important steps to take before cooking. First, make sure the meat is thawed in the refrigerator for 2 to 3 days, which allows excess liquid and blood to drain from the meat, greatly improving its flavor. Next, remove the silver skin and blood clots. Finally, make sure the meat is at room temperature before cooking, so take it out of the fridge and pat dry with paper towels at least 1 to 2 hours before cooking.
4. Once ready to cook, preheat the baking tray or a large cast-iron skillet over medium-high heat, and season the goose on both sides with a generous amount of salt and pepper.
5. Oil the cooking surface with sunflower oil, then cook the whole brisket for a total of 8-10 minutes, turning it several times during cooking for even cooking, giving you a medium-rare steak. If you’ve butterflied the brisket, cook it for 6 to 8 minutes until it’s medium rare. If you cook either piece longer, you risk obtaining a tough steak with a more pronounced gamey taste.
6. Remove the meat and let it rest on a rack covered with aluminum foil for 10 minutes.
7. Then slice the meat across the grain and garnish with a slice of seafood and warm peach compote.

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