We processed a goose from start to finish - that means plucking and butchering it. We took our two goose breasts, marinated them in peach brandy, cured them, then smoked them over Darjeeling tea leaves in a Weston Smoker. To perfectly slice the goose breasts, we used a Weston Meat Slicer. Then we sliced, peeled, and cored pears with a Weston Apple Peeler and roasted them. To finish the dish, we pureed blueberries in a Weston Food Grinder and made a perfect sauce for goose. You have to try this wild game recipe!
- Ingredients -
2 wild goose breasts
For Marinating
2 cups peach brandy
For Curing
2 tablespoons kosher salt
1/2 teaspoon pink cure salt
2 tablespoons brown sugar
1 tablespoon crushed juniper berries
1 tablespoon black pepper
1 teaspoon cinnamon
3 star anise, crushed
For Smoking
3 tablespoons Darjeeling tea leaves
cherry wood smoking chips, soaked in water for at least 30 min
For the Roasted Pears
2 pears
1 tablespoon lemon juice
2 tablespoons brown sugar
For the Blueberry Sauce
1 pint blueberries
1/4 cup red wine
1 tablespoon superfine sugar
1 teaspoon cinnamon
3 cardamom pods
- Tools -
Weston Vacuum Sealer + Canisters
Weston Smoker
Weston Apple Peeler
Weston Baking Mat
Weston Manual Food Grinder
Weston Meat Slicer
Place your goose breasts into a
Weston Vacuum Sealer Canister and pour in peach brandy. Seal with a
Weston Vacuum Sealer and refrigerate overnight.
Drain and pat the goose breasts dry. Coat them with your cure. Vacuum seal the breasts with the cure and refrigerate for 3 days.
Rinse the breasts thoroughly and pat dry. Preheat your
Weston Smoker to 150 degrees F, fit your water bowl, and place your wood chips into the smoker box. Line your smoker racks with foil and pierce the foil all over. Lay your tea leaves on the foil and place the goose breasts over the leaves. Smoke for 4 hours at 150 degrees or until your breasts reach an internal temp of 150 in the thickest part. Let rest while you prepare the pears and sauce.
Preheat the oven to 425 degrees. Use a
Weston Apple Peeler to peel, core, and slice your pears. Soak them in lemon juice and sugar, then place them onto a
Weston Baking Mat. Bake for 30 minutes or until pears begin to turn golden.
Place all ingredients for the blueberry sauce into the
Weston Food Grinder, then turn the handle to puree.
Use a
Weston Meat Slicer to slice the goose breasts into 3/4" slices (or whichever thickness you prefer).
Serve with roasted pears and drizzle blueberry sauce over top.
