Goose Breast Appetizer

Recipe by Chef Jeffrey Trujillo   Chef Trujillo's bio and additional recipes
Tweeds Restaurant and Buffalo Bar, Riverhead, NY

Trim excess skin leaving 1 ½” top and bottom.

Fold under forming an oval and tie with butcher’s string. Season with salt and pepper.

Place in oven at 500 degrees F for 15 minutes. Reduce heat to 325 and cook until internal temperature is 140 degrees F, approximately 15-25 minutes.

Put in refrigerator and chill overnight. Cut in ½ lengthwise.
 

To Carve: Place each breast piece flat side down and slice across in ¼” slices. Place 4-6 slices in a composed salad – or a plate w/vinaigrette of any kind.

Goose Breast, Salt & Pepper, Optional salad or Vinaigrette