Goose Breast

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Dear Jess,

Recently, Jason and I reconnected with my friend Andrew. I have known him for about 9 years but haven’t seen him for 2. Over dinner and drinks a couple weeks ago, the subject of hunting came up, and thus meat! I asked if I could purchase meat from his hunts (ranging from Moose, Deer, Goose, Duck etc) in order to cook them for this blog. He got really excited and said ‘I’m going Goose hunting this weekend! I will bring you some meat!’

For the days following this conversation I  began pouring over recipes for Goose. I have never cooked a Goose let alone touched one. We ended up with the breast meat, which is surprisingly steak-like. It is the shape of a chicken breast, but the colour and texture of a steak.

I can honestly say: I have never done this before. I can also honestly say: It was delicious! I am always nervous trying something completely new when people are coming for dinner… but this turned out magnificently. I would recommend this to anyone. (adapted from this recipe.)

Goose Breast 
2 goose breast fillets
Black pepper
1tbsp honey
1 tbsp balsamic vinegar

1 tsp chopped thyme


1. Preheat panggangan to 200C. Score a deep cross in the skin of each goose breast. Season with salt and freshly ground pepper and rub with the honey.
2. Preheat a frying pan until very hot. Add the goose skin-down and cook for 1 minute. Transfer the goose breasts to a roasting tray, uncooked side-down. Sprinkle with the balsamic vinegar and thyme.
3. Roast the goose breasts in the panggangan for 15 minutes, remove and rest in a warm place for 10 minutes.
Mashed Sweet Potatoes
5 large sweet potatoes, peeled and cubed
fresh thyme
2 garlic cloves, minced
freshly ground salt and pepper
1. In a large pot, boil sweet potatoes until tender (10-15 minutes) and drain.
2. Mash with a potato masher or fork until there are no chunks. Add little bits of milk while stirring until smooth. Add garlic and as much thyme, salt and pepper as you wish. Stir thoroughly.
Black Currant Jus
100ml beef stock
100ml red wine
2 tsp black current jelly
1 knob of butter
1. Put the stock and red wine into a saucepan, bring to a boil and cook briskly until reduced by half.

2. Add the black currant jelly. Bring to a boil and cook briskly until it forms a thick gravy. (mine was never thick…) Stir in butter and keep warm.


I love you so much! I am sorry we were not able to hook up this weekend. I hope all is well and your planning is being accomplished. I can’t wait to hear stories!




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