Are you having friends over for dinner? Do you want to surprise them with a unique meal with summer flavors?
For the occasion, I am offering you today a goose breast with blueberry sauce. A meal that will amaze the gallery!
Good cooking! - Jonatan Melki, Chef at Gite des Oies
Goose Breast with Blueberry Sauce
Ingredients - for 4 servings
- 2 goose breasts
- 15 ml (1 tbsp) olive oil
- 60 g (3 tbsp) butter
- 1-2 shallots, chopped, to taste
- 190 ml (3⁄4 cup) white wine
- 125 ml (1⁄2 cup) blueberry juice
- 250 ml (1 cup) veal stock
- 60 g (1⁄3 cup) unsweetened dried blueberries
- Salt and pepper
Preparation
- In an ovenproof skillet, brown the goose breasts in the oil and butter (skin side first) for about five minutes. Season with salt and pepper and bake at 400°F (200°C) for 15 to 20 minutes for medium rare.
- While cooking, in another pan, sweat the shallots in a little oil or butter. Add the white wine and blueberry juice. Reduce by 75%. Add the veal stock and reduce by half.
- Add the dried blueberries and simmer for five minutes.
- Remove the goose breasts and keep warm. Slice the goose breasts into thin escalopes. Arrange them on serving plates and top with blueberry sauce.
- Garnish with mizuna sprouts and raspberries (optional).
Partager:
Candied tomatoes, burrata and goose sausages