Breast of Goose with Apples, Prunes, and Port Reduction

Name: Breast of Goose with Apples, Prunes, and Port Reduction
Yield: Serves 4
Cuisine: Norway
Ingredients: Fine sea salt and freshly ground black pepper; 3 tablespoons chopped shallots; ½ cup Goose or Duck Stock or chicken stock; 3 tablespoons unsalted butter; ½ cup ruby port; 3 tablespoons chopped fresh sage; 2 bay leaves; Two 16- to 20-ounce boneless goose breasts, skin on (see Note); ½ teaspoon coriander seeds; 5 black peppercorns; 2 garlic cloves, minced; 3 tablespoons sugar; 2 sweet apples, such as Golden Delicious, peeled (optional), cored, and cut into 1-inch dice; 3 tablespoons balsamic vinegar; ¼ pound (about 1 cup) prunes, pitted and halved

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THE BEST WAY TO ENSURE THAT YOU DO NOT OVERCOOK THE GOOSE IS TO USE AN INSTANT-READ THERMOMETER.

YOU COULD ALSO MAKE THE SAME DISH WITH DUCK BREAST.

Ingredients

Two 16- to 20-ounce boneless goose breasts, skin on (see Note)
Fine sea salt and freshly ground black pepper
3

Europe
Norway
Scandinavian
Scandinavia
Dinner
Supper
Nordic
Gluten-free
Spicy

Method

Preheat the oven to 300°F.

With a sharp knife, make a crisscross pattern in the fatty skin of the goose breasts. Season liberally with salt and pepper. Heat a cast-iron or other heavy skillet over high heat. Add the goose breasts skin side down, reduce the heat to medium-high, and