Pan Seared Goose Breast

Pan Seared Goose Breast

Serves 4-6

4 trimmed boneless, skinless goose breasts, tenderloin removed and cooked separately or saved for another use.

Kosher salt, freshly ground black pepper and garlic powder.

3 Tablespoons unsalted butter.

1 Tablespoon vegetable or olive oil.

 

Season the goose breasts on both sides with ample salt, pepper and garlic.

Heat butter and the oil in a large skillet over medium heat.

Add the goose breasts to the pan, flat side down.  Cook for about 4 minutes without moving the breasts. Then, starting with the first one in the pan, turn them over and cook for another 3 or 4 minutes on the other side.

Once the goose breasts are cooked to the preferred temperature (rare to medium rare suggested), let rest for 5 minutes.  Slice thinly and serve atop roasted potatoes, onions, and/or other root vegetables.

Serve hot and with cold beer or red wine.

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