An elegant, thinly sliced starter classic: goose cured with orange and lemon, seared briefly, then cooked low and slow to a perfect core temperature.
Serves: 4 (1 goose breast per person)
Prep: overnight curing + 2 hours rinsing/drying
Cook: about 1 hour
For the cure
- 500g all-purpose curing salt (e.g. from Van Beekum Specerijen)
- 2 oranges
- 2 lemons
- Orange pepper seasoning (a large tin)
- 300g soft brown sugar
Meat
- 4 goose breasts
Equipment
- Cling film
- Cutting board and knife
- A bowl for mixing
- A meat thermometer
- Hooks for drying
- A BBQ (for searing)
Method
1. Remove the skin from the goose.
2. Combine the oranges, lemons, orange pepper seasoning, curing salt and brown sugar into a curing mix.
3. Wrap the goose breasts in the mixture and pack tightly in cling film.
4. Leave to cure overnight.
5. Rinse the meat and soak it in clean water for an hour.
6. Let it dry for another hour, hung on a hook, outside or indoors.
7. Sear briefly in a splash of olive oil.
8. Finish in the oven at 160°C until it reaches a core temperature of 53°C.
9. Cool, then slice thinly.
Serving tip
As a starter: turn it into carpaccio, serve on an Italian roll with rocket and cheese, or wrap it.
Recipe by Youri
Photo: Nurban, via Wikimedia Commons (CC0)
