This dish is best served medium-rare, which brings out the full flavour of this lean wild bird.
Seared Goose Breast with Chorizo and Charred Tomato VinaigretteDecember 2, 2015 Print
Recipe courtesy of Jesse Vergen, Saint John Ale House, Saint John, N.B.
- 2 Canada goose breasts
- 1 vine-ripened tomato, halved
- 4 spicy chorizo sausages, peeled
- 6 Tbsp (90 ml) extravirgin olive oil
- 4 Tbsp (60 ml) sherry vinegar
- salt and pepper, to taste
- Season goose breasts with salt and pepper, and sear in a hot, oiled pan, turning at least once, until medium rare. Set aside to rest.
- Meanwhile, char tomato, cut-side down, in a dry pan over high heat until charred slightly but not totally burnt. Set aside.
- In the same pan, cook chorizo, breaking it up with a wooden spoon, and allow fat to render. Pour off excess fat, add charred tomato and mash mixture lightly with a fork.
- In a medium bowl, combine tomato-sausage mixture with olive oil and sherry vinegar. Season to taste.
- Slice breast and top with vinaigrette. Serve immediately. Serves 4.
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