Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Goose breast with tartiflette.


    Posts : 897
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Goose breast with tartiflette.

    Post  Admin on Fri Apr 10, 2015 11:04 pm

    -1 goose breast
    4 slices streaky bacon
    1 large shallot
    30g feta cheese
    6 sliced cooked new potatoes
    salt and pepper
    sprig of thyme
    1 tsp runny honey

    1. Lie the bird on its back and use a sharp knife to gently remove the skin and feathers.
    2. Slice down the breastbone and gently ease the flesh off as you cut towards the wing. Wipe the breasts clean so they are ready to cook.

    1. Season the breast with salt, pepper, thyme and oil. Gently pan fry for five minutes and then cook in the oven at 180 degrees for 10 minutes. Leave to rest.
    2. Slice the shallots and potatoes. Then, on a sheet of greaseproof paper, layer the potatoes with the shallots on top.
    3. Drizzle with oil, balsamic vinegar and salt and pepper. Place feta cheese and bacon on top. Cook in the oven for 15 minutes at 180 degrees.
    4. Drizzle honey over the goose breast to deglaze the pan. Then slice the goose and place it on the potato tart. Pour the honey
    deglaze over it. Delicious!

      Current date/time is Fri Jun 22, 2018 7:47 pm