Wild Goose Breast Au Poivre
Wild Goose Breast Au Poivre

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, wild goose breast au poivre. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Wild Goose Breast Au Poivre is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Wild Goose Breast Au Poivre is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Take 2 wild goose breast
  2. Prepare 1 tbsp unsalted butter
  3. Make ready 1 tsp olive oil
  4. Get 2 tbsp Cognac or brandy
  5. Get 1 tbsp green peppercorns in brine
  6. Get 1/2 cup heavy (30%) cream
  7. Prepare 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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