I went over to Kaufland supermarket on Saturday specifically to buy some of those cute goose legs http://cookinginsens.wordpress.com/2012/11/07/roasted-goose-sandwich-with-bottom-of-the-pan-relish/. They were all gone!
In their place was a bin full of frozen goose breasts or gansebrusts. Why not? I hadn’t used my superior boning skills in a long time I learned to bone poultry by looking at diagrams in a cook book, starting with a Cornish game hen and foolishly taking on a whole turkey for a Thanksgiving dinner one year. I think back on that with horror. I thought it would never end.
The turkey was a success but no walk in the park like this goose breast. You could practically remove the bones from the meat with your hands but I did use a knife in the prescribed scraping manner and was able to produce two decent looking goose breasts.
As I was taking photos of my Ethiopian panels today, I thought of an incident that occurred one Christmas. The cat, as cats are wont to do, was climbing the Christmas tree. My father yelled, “Get out of there, you pointy head S.O.B.!” Shocked and confused not because of his language, he was a sailor in World War II after all, the whole family turned to look at him then at the cat who, the last time we looked, didn’t have a pointy head. The ears, he was talking about the ears.
Taking advantage of the mass hilarity, the cat made his escape, deciding to wait for a more propitious opportunity to play his Game of Ornaments. I thought of this because of the panels. Apparently having inherited my father’s descriptive genius, I call them the Big Eyed People
Although this was not a “gavage” fed goose, it was tasty and I would buy it again.
Balsamic Goose Breast with Courgettes
1 goose breast, boned, halved and the skin scored
Salt and pepper
2 tbsp balsamic vinegar
1/4 cup chicken broth
1 tbsp honey
1 tsp fresh ginger, minced
2 garlic cloves, smashed
2 tbsp olive oil
2 scallions, sliced
2 garlic cloves, slivered
3 courgettes, sliced
1 tbsp fresh oregano, chopped
Salt and pepper
Season the goose with salt and pepper and set aside. Prepare the marinade by mixing the vinegar, broth, honey, ginger and smashed garlic cloves together. Pour over the goose breast and marinate for at least 2 hours.
Sear the goose breast, skin side down for about 4 minutes, pour out the fat in the pan and sear on the other side for 4 minutes. Place the breast in a 425 F oven for 10-15. Allow to rest for about 5 minutes, then slice.
Saute the scallions and garlic in the olive oil until aromatic. Add the courgettes and saute until just tender. Add the oregano, salt and pepper and cook for another minute. Sprinkle with shredded Parmesan before serving.
Wine Suggestion: Crozes Hermitage