Goose breast strips
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
Goose breast strips à la Bertalienne for 2 people:
- A beautiful goose breast (this one is from a farm in Dordogne) weighing approximately 320g.
Garnish:
- 150g organic Pink Fir Apple potatoes
- 100g cleaned brown Paris mushrooms
- Unsalted butter
- A few fresh or dried sage leaves.
For the sauce:
- 1 finely chopped shallot
- 5 cl dry white wine
- 8 cl veal juice
- 1 tablespoon organic or homemade red currant jam
- Salt and freshly ground pepper
- Rapeseed oil
Progression
1- In a saucepan, pour 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.
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.
credits photo : Brigitte Bertaux@AFtouch
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