Breast of Goose with Apples, Prunes, and Port Reduction

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 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons unsalted butter
  • 3 tablespoons chopped shallots
  • ½ cup Goose or Duck Stock or chicken stock
  • ½ cup ruby port
  • 2 bay leaves
  • 5 black peppercorns
  • ½ teaspoon coriander seeds
  • 3 tablespoons sugar
  • 2 sweet apples, such as Golden Delicious, peeled (optional), cored, and cut into 1-inch dice
  • ¼ pound (about 1 cup) prunes, pitted and halved

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 cook for 5 to 6 minutes, until the skin is crispy. Flip and cook for 2 minutes on the other side. Remove from the heat.

Place the goose breasts skin side up in a baking dish. Drizzle with 1 tablespoon of the balsamic vinegar, scatter half the minced garlic and 1 tablespoon of the sage over them. and season with salt. Bake for 25 to 30 minutes, until the center of the meat reaches 145°F on an instant-read thermometer. Transfer to a cutting board and let rest, uncovered, for at least 15 minutes. Set the baking dish aside.

Meanwhile, in a small saucepan, heat 2 teaspoons of the butter over medium heat. Sauté the shallots and the remaining garlic for 3 to 4 minutes. Add the stock, 6 tablespoons of the port, 1 tablespoon of the balsamic vinegar, 1 tablespoon of the sage, the bay leaves, peppercorns, and coriander seeds. If there are any cooking juices from the goose left in the baking dish, add them to the pan. Reduce over medium heat until about ¼ cup is left. Strain the sauce and return it to the pan. Set aside.

In a small nonstick skillet, heat the sugar over medium heat until it melts and becomes a light brown caramel. Add the remaining 1 tablespoon balsamic vinegar and 2 tablespoons port. Cook for 2 to 3 minutes until you have a thick syrup, then add the apples and prunes and cook for 3 to 4 minutes. Add the remaining 1 tablespoon sage and salt to taste.

Meanwhile, just before serving, return the port reduction a boil and stir in the rest of the butter; do not let boil.

Slice the goose breasts. Place on four individual plates, along with the apples and prunes. Pour the port reduction over the goose and serve immediately.

,