1 package Amaroo Hills Goose Breast (2 breasts)
2½-3 cups orange juice, pineapple juice or apple cider vinegar
4 TBS. salt
2 ½ cups fig preserves (or 2 cups fresh or frozen and thawed figs, 1/3 lemon, 3/4 cup water, 2 cups sugar and 1/2 tsp. cinnamon) - a pear or apple preserve also works nicely.
4 TBS. balsamic vinegar
6 TBS. stone ground mustard
1/4 cup orange juice
1/4 tsp. thyme (per breast)
1/4 tsp. salt (per breast)
- After the goose breasts have thawed, place them into a loaf bread pan and pour in enough orange juice to cover breasts completely. Add 4 TBS. of salt to the orange juice and mix around with a spoon. Cover with plastic wrap and place in the refrigerator for at least 12 hours. (If using pineapple juice or apple cider only soak for 30 minutes to 2 hours max and omit the added salt).
- Making fig preserves: In a small pot, heat sugar, water and cinnamon together. Stir and bring mixture to a boil. Add 2 cups of fresh or thawed halved figs and 3 slices of a lemon (about 1/3 of the lemon). Bring mixture to a low boil and let cook for 40 minutes. Let cool in the pot then transfer to a glass bowl or jar to chill in the refrigerator.
- Fig Glaze: Pour 1½ cups of store bought or homemade fig preserves into a medium skillet or small pot. Add balsamic vinegar, stone ground mustard and ¼ cup of fresh orange juice. Heat on medium until all ingredients have joined. Pour mixture into a medium size casserole dish or regular size pie pan. Set aside for later.
- Preheat the oven to 300 degrees Fahrenheit.
- After the goose has tenderized in the refrigerator for the appropriate amount of time, remove the breasts from the liquid, and pat dry with a paper towel. Discard the liquid. Place breasts on a cutting board and pound with a tenderizer. The breasts will initially be about 1½ inches thick and once beaten, should be close to 3/4 of an inch thick. You can use either side of the mallet but be careful not to bust up the meat too much.
- Once both breasts are tenderized, score the fatty skin side of each breast in a crosshatch pattern. Make sure not to cut the meat.
- Flip goose breast over and season with salt and thyme.
- In a cold and dry medium cast iron or stainless-steel skillet, place breasts skin side down and turn heat on medium to medium high. Sear the skin until nicely browned and goose fat has rendered, approximately 3-4 minutes. Take breasts out of the skillet and place on a plate or cutting board.
- Insert an oven safe meat thermometer into one or both breasts, making sure to insert directly into the center of the meat.
- Place the breasts into a medium size casserole dish. Drizzle the warm fig glaze on top of the breasts. Then cook the goose breasts in the oven until the internal temperature of the meat reaches the desired temperature. The appropriate cooking times for different temperatures are as follows:
- 125 (medium rare) approximately 10-12 minutes
- 135 (medium) approximately 15 minutes
- Remove breasts from the glaze and wrap with aluminum foil. Let rest 5-10 minutes before cutting.
- Uncover goose breasts and slice into 1/4 to 1/2 inch slices, drizzle extra fig glaze on top, and serve. If desired, serve goose on a prepared salad, (spring lettuce, arugula, sliced red onion, toasted and salted almonds, sliced cucumber, avocado and preferred vinaigrette) with fruit glaze drizzled overtop.