Goose! Ron and I got our hands on 4 goose breasts from one of my mom's coworkers who shot them himself (thanks Rudy!). They've been sitting in the freezer for a little while now because I had no idea what to do with them. They're skinless so I worried they would dry out - especially after I asked one of the chefs that I work what'd he do with them and he replied "throw them in the trash". Well you know what? He was wrong...oh so wrong.
I started by splitting one breast and rubbing both halves with olive oil and seasoning them with salt, pepper, rosemary and thyme.
Next I started a side of lentils with mushrooms and turnip greens (inspired by this recipe over at Cooking Books - luckily there are leftovers that I can top with a poached egg!). I put some french lentils in boiling water with a bay leaf, salt, pepper and a couple of crushed garlic cloves. They took about a half an hour. While they were boiling I sauteed some garlic and mushrooms, after a few minutes I added a quarter cup or so of red wine. Once the wine boiled out I added some turnip greens, balsamic vinegar and seasoned to taste. While the greens wilted I started the duck.
I cooked the goose 4 minutes per side. When it had just about 30 seconds left in the pan I added about a quarter cup balsamic. The vinegar quickly got syrupy and sweet, I coated the goose in it and then took it out to rest before slicing it on a bias.
I tossed the cooked lentils into the pan with the greens and mushrooms and served up this:
Oh it was good. The goose was perfectly cooked and the lentils were really good. I'm looking forward to using the other three breasts in my freezer! Goose prosciutto perhaps?