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.
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
Meanwhile, in a small saucepan, heat
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
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.
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