Sous Vide Canada Goose Breast with wild mushroom cream sauce
Ingredients
N 2 Canada goose breasts
N 1 cup chopped wild mushrooms (a mix of chanterelle, lobster, porcini)
mL 20 white wine
N 1 small shallot minced
N 2 cloves garlic crushed
N 4 sprigs thyme
N 2 sprigs rosemary
N 1 bay leaf
mL 230 heavy cream 35%
Salt and pepper to taste
Olive oil to taste
Preparation
- Season the goose with salt and pepper and place in a vacuum seal bag with a splash of olive oil and thyme and rosemary. Vacuum seal on high and seal the bag. Add the bag to a sous vide tank set to 120° F (50° C) add the goose meat and cook for 2h 30’.
- While the goose is cooking prepare the mushroom sauce. Preheat a medium-sized pot and add a tablespoon of olive oil, add the shallot, and stir, then add the garlic and mushrooms. Sauté for 3-5’ until the mushrooms appear wilted. Add the white wine and cook out the alcohol for 2-3’. Add the cream and a pinch of chopped thyme. Reduce to thicken slightly and add a pinch of salt and pepper, keep warm.
- Once the goose has cooked remove from the sous-vide and cut open the bag. Preheat a heaven bottom skillet on high heat. Add a tablespoon of olive oil and sear the goose breasts to caramelize 2-3’ per side. Remove from the pan and rest for 5‘ before slicing.
- Serve with rice and your favorite vegetables. Spoon the mushroom sauce over the goose breasts.
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ChefMichael Hunter
Wine CouplingTrebbiano d'Abruzzo DOC
Other Info Kcal 250* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. Canada geese can live upwards of 20 years so sometimes the meat can be tough if you harvest an old bird. Sous vide is a wonderful way to tenderize the meat while still keeping the temperature below medium rare. The perfectly cooked goose pairs beautifully with the earthy mushrooms.
