Recipe: Goose breast strips

1 In a saucepan, pour 1.1 qt (1 liter) of water, add salt and a bit of thyme, and a bay leaf. Then add your freshly washed potatoes, cook for 20 minutes.

2 Meanwhile, prepare your sauce.

Gently sauté your finely chopped shallot with a bit of butter, then pour in your white wine, let it reduce a bit, then add your meat juice, cook for five minutes, season with a little salt and freshly ground pepper.

3 Your potatoes are almost cooked, drain them, cut them into quarters lengthwise. In a wok, pour in a little oil and a generous knob of unsalted butter, add your mushrooms, salt, and pepper, cook for 5 to 6 minutes, then add your potatoes once they have acquired a beautiful color, salt, and season with your chopped sage leaves, cover, and turn off the heat.

4 Let's cook the breast.

Place it in your pan with the skin side down, cook for 5 minutes, then flip it, salt, and pepper, cook for another 4 minutes, then remove from heat and let it rest for 10 minutes.

5 Plating:

Heat and plate your garnish, bring the sauce to a boil, and plate the sliced breast. Serve the sauce separately to warm the duck by pouring it immediately over the top.