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Jun 24, 2019 · Fill a medium-sized pot with warm water and heat to 135°F. Trim any fat or sinew from goose breast. Using a fork or knife, vigorously poke the goose numerous times on both sides to help tenderize. Season breast with salt and pepper, then place the cloves, butter and orange slices on top.
- Cameron Tait
Nov 8, 2022 · Bring brine ingredients to a simmer then cool and place in fridge. Add goose breasts to brine only once brine is cool. Brine for 8-12 hours and thoroughly rinse off breasts under cold water upon removing. To sous vide, place sous vide cooker in water and set temp to 115 degrees Fahrenheit.
- Jack Hennessy
Feb 22, 2024 · Using a sous vide cooker, sous vide the breasts (still sealed up with marinade, if possible) for 2-1/2 hours at 118 F. Remove the meat and pat it dry. Reverse-sear the goose on a 600 F grill, flat top, or skillet for one minute per side.
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- Jack Hennessy
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How do you cook a goose breast in a vacuum bag?
In a dry hot pan, render the fat of the goose breast until crisp. After 12 hours take the goose from the brine and rins. Place in a vacuum bag and use the vacuum packaging machine to seal. In a preheated water bath at 60 degrees cook sous vide for 2 hours (medium rare) or 62 degrees (medium)
Nov 7, 2022 · If you are cooking sous vide, get the water to 130°F and vacuum seal the goose breasts. Cook the goose, skin side up (whether or not the skin is still there) until the interior hits 120°F to 130°F.
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When the sous vide cooked geese were done I used the juices as a gravy starter. The geese's breasts were patted dry to get the best condition for searing. Searing on high temperature until there was a nice steak surface. This should take a minute to a minute and a half on each side.
If you are cooking sous vide, get the water to 130°F and vacuum seal the goose breasts. Cook the goose, skin side up (whether or not the skin is still there) until the interior hits 120°F to 130°F.
