Orange Goose Sous Vide

Sous vide wild goose breast with orange sauce (Gluten free)

Author

Mark D

Hunt for your food and eat like a king.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• 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

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
2. Let marinate in bag for 30 minutes (minimum) or let it go over night.
3. Set Sous Vide to 130°F and once jp to temp cook goose breast for 2 hours for medium rare.
4. Pan sear 3-4 minutes per side
5. While breast is being pan seared. Juice the rest of your fresh orange.
6. In a small sauce pan add orange juice and about a cup of chicken broth. Heat under medium heat.
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.
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.
9. Once sauce is thickened it is done.
10. Goose breast should rest for a few minutes before serving.
11. Serve either sliced in thin slices with sauce on top or on the side.