The Washington Post

Holiday Goose

Holiday Goose 2.000

James M. Thresher for The Washington Post

Chef on Call Nov 23, 2008

Here, the marinade is reduced to a rich and glossy sauce. The recipe makes more than you'll need for 3 servings; place the sauce in plastic food storage freezer bags and press out as much air as possible before sealing. The sauce can be frozen for up to 2 months.

Duck breast may be substituted, and you can use any acidic winter fruit instead of dried apricots; sliced kumquats work well.

Serve this dish with wild rice, couscous or sweet potato hash (see related recipe).


Servings: 2 - 3
Ingredients
  • For the marinade
  • 1 1/2 cups freshly squeezed orange juice
  • 1/4 cup honey, preferably dark amber
  • 3/4 cup Worcestershire sauce
  • For the goose
  • 2 goose breast halves, skin removed (8 to 11 ounces each; fresh or thoroughly defrosted)
  • 1/2 teaspoon sea salt, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 2 tablespoons olive oil
  • 2 to 4 medium shallots, minced (2 tablespoons)
  • 3/4 cup red wine, such as a Cotes du Rhone or malbec
  • 1/2 cup dried unsulphured unsweetened apricots, cut into very thin strips (julienne; may substitute unsweetened dried cranberries, kumquats or orange sections)
  • 1/2 bunch sage leaves, minced (2 tablespoons)
  • 2 tablespoons unsalted butter, cut into several pieces

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Directions

For the marinade: Combine the juice, honey and Worcestershire sauce in a bowl large enough to hold the goose breast halves; mix well.

For the goose: Add the breast halves to the marinade and turn to coat. Cover and let sit at room temperature for 2 hours (or refrigerate, if desired).

When ready to cook, remove the goose breast halves from the marinade and pat them dry with paper towels; reserve the marinade. Season both sides of the breast halves with salt and pepper.

Heat a large cast-iron skillet over high heat until it is smoking. Add the goose breast halves and sear on one side for 3 minutes until browned, then use tongs to transfer them to a plate.

Reduce the heat to medium-high; add the oil to the skillet and then the shallots. Cook, stirring, for 1 minute or until the shallots are translucent, then add the wine to deglaze the pan, using a wooden spatula or spoon to dislodge any browned bits from the bottom of the skillet.

Add the reserved marinade and bring to a boil, stirring; reduce the heat to medium-low. Return the goose breast halves to the skillet, seared sides up. Cover and cook for 12 to 15 minutes, until the meat is medium-rare (about 135 degrees on an instant-read thermometer).

Transfer the breast halves to a cutting board; cover loosely with aluminum foil and let them rest for 5 minutes before slicing.

Meanwhile, increase the heat to high under the skillet. Add the fruit and bring to a boil; cook for 10 to 15 minutes, until the sauce mixture has reduced by half and is slightly syrupy.

Add the sage, then swirl in the butter to achieve a thickened, shiny sauce. Remove from the heat. Taste and adjust the seasoning as needed.

To serve, cut each breast half on the diagonal into 8 thin slices and, preferably, drape them over or place alongside one of the side dishes mentioned in the headnote. Spoon the warm sauce on top. Serve warm.

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Recipe Source

Adapted from McLean pastry chef and Louisiana native David Guas.

Tested by Frances Stead Sellers.

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Nutritional Facts

Calories per serving (based on 3; with 3/4 cup sauce total): 477


% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 8g 40%

Cholesterol: 135mg 45%

Sodium: 532mg 22%

Total Carbohydrates: 28g 9%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 35g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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