The low temperature vacuum goose breast is a real “modern classic”: a classic in popular cuisine reinvented with contemporary cuisine techniques. It is best served with a mix of sauces that can enhance the sweetness of its meat.
15 mins
Preparation time
2 hrs & 30 mins
Cooking time
High
Cost
High
Difficulty
What do you need
Ingredients for 2 persons
- 1 goose breast (250/350 g c.a)
- 100 g fresh blueberries
- 1/2 cup lemon juice
- 2 star anise pieces
- 2 cinnamon pieces
- 5 g clarified butter
- 1 tablespoon smoked Maldon salt
- 1 teaspoon mustard powder
- 1 teaspoon brown sugar
- Extra virgin olive oil as required
- Black peppercorns as required
Useful tools:
- Vacuum machine
- Non-stick pan
- Perforated tray
Star Column Equipment:
- Ultracombi
- Blast chiller
- Vacuum drawer
Preparation
Wash the goose breasts and then dab them with kitchen paper. It is important to remove all impurities from the skin. Rub with olive oil, salt and pepper, previously crushed with the mortar. Place the meat inside the special cooking bags with the star anise and cinnamon, one breast per bag and vacuum-pack.
Vacuum cooking
Set the roner to 58°C and once the temperature has been reached, immerse the meat for two and a half hours. Then immerse the bag in water and ice to stop the cooking cycle and store it in the fridge, ready to be consumed.
N.B. You can increase the cooking times up to a maximum of 4 hours, decreasing the juiciness of the meat but still obtaining a nice pink effect at the core.
Storage
Preserve cooked meat by immediately transferring the bags to the blast chiller and choosing the cooling function at 3°C. This way, the goose breast can be stored in the fridge for 15 days.
