Orange goose breast is a simple and tasty dish certainly delicious and inviting, easy to make. It is associated with Sunday meals and those of great occasions! The goose breast is also easily found in supermarkets so why not try it to change the usual routine… you’ll see he’ll be a part of it too! Ready in just over thirty minutes and perfect combined with mashed potatoes.
Ingredients
Ingredients for 4 people
- 3 goose breasts
- 2 bay leaves
- a sprig of rosemary
- 2 tablespoons honey of your choice, better if liquid
- Salt, pepper
- Extra virgin olive oil (for a great oil click here)
- 1 and a half oranges
Preparation
- Rinse the breast under the running water and remove any feathers with tweezers. Dab it with kitchen paper.
- With a very sharp knife make cuts diagonally on the skin, spaced about 1 centimetre apart, taking care not to engrave the pulp.
- Put a non-stick pan to heat and, when very hot, lay your breasts on the skin part. Let the skin brown for about 5 minutes, making it brown well.
- When the color is gold brown “seal” the chest browning all sides with the help of a clap.
- Remove the breasts from the pot and help yourself with some kitchen paper clean the pan from the grease.
- Add a thread of oil, rosemary and bay leaves to the still warm pan and put the breasts back to cook starting on the side of the skin then turn the chest over. Cook for 15 minutes, add a pinch of salt.
- Squeeze the orange and strain the juice.
- After 15 minutes with a brush the skin of the chest with honey, also distributing it on the meat and add the orange juice.
- Leave to cook for a couple of minutes.
- Remove the chest, cut it into slices and arrange it on the serving plate. Drizzle with the cooking sauce left to tighten over a high flame.
- Serve warm
