Orange Goose Sous Vide

Ingredients for 2

• 1 orange

• 1 Goose breast

• Dried tarragon

• Ground ginger

• Ground Cayenne pepper

• Salt

• Ground cloves

• Ground cardamom

• Zest of orange

• Kerry gold butter

• Maple syrup (real)

• Chicken broth

• Arrowroot/tapioca starch

• 1tsp paprika

• 1/2tsp anise seed

Directions

• 

  Step 1

  1. Pat dry goose breast. Season both sides of goose with salt, ground cardamom, ground ginger. Lightly season with ground cloves and cayenne pepper. 2. Cut 4 slices of orange 3. Zest 1-2 tsp of orange zest. 4. Place breast in vac seal bag or ziploc. 5. Sprinkle about 1-2 tsp of dried tarragon on top of breast in bag. 6. Place orange slices inside bag on top and bottom of breast. 7. Place 1 tbsp of kerry gold butter in bag with breast. 8. Seal bag

• Step 2

  Let marinate in bag for 30 minutes (minimum) or let it go over night.

• Step 3

  Set Sous Vide to 130°F and once jp to temp cook goose breast for 2 hours for medium rare.

• Step 4

  Pan sear 3-4 minutes per side

• Step 5

  While breast is being pan seared. Juice the rest of your fresh orange.

• Step 6

  In a small sauce pan add orange juice and about a cup of chicken broth. Heat under medium heat.

• Step 7

  After sauce is beginning to heat up add teaspoon of real maple syrup. Add 1 tsp of paprika, and 1/2 teaspoon ground cardamom. 1/2 tsp of whole anise seeds(can substitute tarragon if you don’t have anise seeds). 1/4 tsp salt Stir until mixed together.

• Step 8

  Add a tbsp of tapioca starch to a separate bowl. Mix with about 6 tbsp of warm water until dissolved. Add mixture to heated orange sauce. And stir until sauce begins to thicken.

• Step 9

  Once sauce is thickened it is done.

• Step 10

  Goose breast should rest for a few minutes before serving.

• 

  Step 11

  Serve either sliced in thin slices with sauce on top or on the side.

• Step 0

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