Wild Goose Breast Au Poivre
Wild Goose Breast Au Poivre

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, wild goose breast au poivre. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Wild Goose Breast Au Poivre is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Wild Goose Breast Au Poivre is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have wild goose breast au poivre using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Wild Goose Breast Au Poivre:
  1. Get 2 wild goose breast
  2. Take 1 tbsp unsalted butter
  3. Make ready 1 tsp olive oil
  4. Get 2 tbsp Cognac or brandy
  5. Make ready 1 tbsp green peppercorns in brine
  6. Get 1/2 cup heavy (30%) cream
  7. Make ready pinch sea salt
  8. Make ready freshly ground pepper
Instructions to make Wild Goose Breast Au Poivre:
  1. Bring meat to room temperature before preparation. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
  2. Heat a large skillet to medium heat, melt the butter and oil. As they begin bubbling, place the meat in the pan and sear both sides then bring to medium rare (about 135F).
  3. Remove breasts, tent with foil and set aside to rest while you complete the sauce.
  4. Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die
  5. Return to medium heat and add the cream and green peppercorns.
  6. Bring gently to a boil and simmer for 10-15 minutes, until the sauce thickens.
  7. Slice 3/8" thick, across the grain. Serve drenched with au poivre sauce. Plates very well with winter vegetables like acorn squash and braised kale.

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