Maturing Goose Breast

This time Marian Frankowski, Head Chef of the Morellino restaurant at Głęboczek Vine Resort&SPA, reveals a recipe for a salad with matured goose breast, beetroot, buckwheat groats, and cucumber. Preparing this dish requires work, time, and dedication. However, the matured goose breast can be replaced with a half-goose.

Matured goose breast, beetroot, buckwheat groats, cucumber

Recipe for 4 servings
Goose breast:
1 piece of boneless goose breast
100 g coarse sea salt
1 teaspoon dried marjoram, thyme each
Beetroot:
2 medium-sized beetroots
1/2 lemon
1-2 tablespoons raspberry syrup
1 tablespoon olive oil
salt, coriander
Groats:
50 g buckwheat groats
0.5 l oil
salt
Cucumber:
1 cucumber cut lengthwise into thin slices

Preparation:
Goose breast

Wash and dry the goose breast, place it skin-side up in a flat dish. Heat the salt to 200 degrees Celsius and add the herbs. Sprinkle the goose breast with the heated salt. After one hour, cover the dish with the meat and leave it in the refrigerator for 48 hours.
Then wash the goose breast to remove the salt and dry it. Place the goose breast skin-side down in a cold pan and slowly render the fat, draining the rendered fat. Hang the prepared goose breast in a room at about 23 degrees Celsius and leave it for 2-4 days. Slice thinly before serving.

Beetroot
Wash the beetroots and wrap them in aluminum foil. Roast at 160 degrees Celsius for 1-1.5 hours, turning every 15 minutes. Then peel and cut into thin slices, add the remaining ingredients. Season with salt and add chopped coriander.

Groats:
Heat the oil to 230 degrees, drop the groats in for 10-15 seconds, remove them onto paper towels, and salt them.
Serving method:
Place the beets on a plate, roll the cucumber slices into a roll and arrange on the plate. Place the goose breast on the beets and sprinkle the whole dish with buckwheat groats.

Preparing matured goose breast yourself is a challenge for true culinary enthusiasts. However, if you don't have the time but want to enjoy the taste of goose meat in a modern version, reach for ready half-goose. It is a noble product that serves as a base for many exquisite dishes. For example, see how wonderfully it pairs in our recipe for half-goose with potato-pumpkin dumplings and goat cheese.