Braised Goose Breast with Spicy Honey Orange Cointreau Sauce
Now this is one of those categories that could have gone two ways. I could have made it a main category as many will be using domestic raised goose as where others will be using Canadian goose or some other wild species they hunted. As I have had numerous friends that hunt goose most of my experience is going to be with the wild kind and therefore my adding this to the wild game bird main category as a sub category made sense to me. If you are not a hunter or know someone who does no problem like with any of the wild birds they are available as domestically grown and raised so feel free to use what source works best for you. Obviously hunted game will be cheaper but result wise similar in delivery. If using hunted geese wait until they get in the corn fields after harvest time is when the meat will taste best.
Now I wanted my orange sauce to have a bit more of a spicy kind of feel to it and be a nice sweet and spicy contrast kind of dish probably my favorite savory food profile is wonderful sweetness balanced out with some sour or heat to it to tone down the richness of the sauce. I am a fan of sweet but too much is not good and in fact will tire the palette out if you get nothing but sweet so give it some heat or acid to contrast with the sweetness will make it much more enjoyable in the overall meal.
Although the new categories are thin the structure of it is beginning to take shape nicely and you will begin to get a feel of where I am going with this expansion. This is unique for me usually I build sites out before launching but considering this is a longtime site in my network it is a live metamorphic transformation into its new self. So it will be fun for both of us to see how it plays out and how the expansion goes. Of course if you have ideas or someplace you would like me to focus on first in filling it out feel free to drop me a comment below as to what you would like to see I am willing to listen to any constructive advice or criticism. I want the site to be as useful to you as possible on the journey from where we are to wherever we end up. This is a work in progress and a living transformation so it can be fun for both of us to see how it gets to wherever we take it.
- ¾ cup pure orange juice
- ⅔ cup orange marmalade
- 3 tablespoons Cointreau
- 1 tablespoon minced garlic
- 3 tablespoons Royal Mustard Pommery Mustard with Cognac in Pottery Crock
- 3 tablespoons honey
- 2 tablespoons zest of an orange
- 1 shallot, chopped fine
- 1 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 4 goose breast, skin on
- Salt and fresh cracked pepper to taste
- bacon fat for cooking, as needed
- in a skillet add a small amount of butter and heat to medium high and stirring regularly add the shallots and garlic and lightly toast them add this with the other ingredients to the sauce pan.
- In a sauce pan whisk all your sauce ingredients together and bring it to a boil. Lower and simmer it until it thickens and then allow it to cool a bit it will thicken more as it cools this should take about fifteen minutes.
- Place in a blender and puree it until smooth and fine spoon over cooked goose breast.
- In your skillet large enough for the four goose breast heat some rendered bacon fat to sear the goose breast in an oven safe skillet is best for this.
- Place your goose breasts in skillet with the bacon grease heated to a medium to medium high heat, then place the goose in the pan and sear it on both sides for two to three minutes a side and until it is a golden brown in color, start with skin side down.
- Transfer the oven safe skillet to the oven and bake the goose with a lid over it cracked open to allow it to vent steam and bake at 375 degrees F. for fifteen to twenty minutes or until the goose breast is medium rare or slightly medium in doneness.
- Remove from oven and allow it to rest for five minutes.
- Remove from the pan and slice goose meat across the grain in ¼ slices and arrange on plate in a circular pattern kind of like spokes of a wheel and then spoon the prepared "Spicy Orange Cointreau Sauce" over the top and serve warm with your favorite side dishes such as wild rice, broccoli or au gratin potatoes.
- Season if need be with salt and fresh cracked pepper to taste.
Many poultry recipes go very well with orange as a flavor profile and goose breast is no exception to this rule. Now one of the issues many people have with goose is they think it is chicken and over cook it. You do not have to cook goose to the same degree as chicken and in fact it is best when on the rarer side as it stays juicier than if you cook it to well it can be a bit greasy in delivery. So when you are transferring it to the oven keep an eye on it that you do not over do it as this is not the ideal way to serve it as many think it is. Now this orange sauce has a bit of a bite just enough to balance out the sweetness of the orange and bring balance to the dish.
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