13052 Pickled Cooked Goose Breast Serves 8 Wed Aug 06 08:20:21 -0700 2008 Tue Feb 03 02:17:15 -0800 2009 Licensed http://www.chow.com/recipes/13052 Tue, 03 Feb 2009 10:17:15 GMT Eastern Scandinavians and those who live in the Baltic states are very fond of goose and duck, and people enjoy hunting them. Domestic geese and ducks are popular because they are tolerant of the cold climate and need relatively little care. Pickled goose can be stored throughout the cold winter, then cooked when needed. This Estonian dish is an adaptation of an ancient Swedish recipe, sprängd gås.

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  • To pickle the goose breast, mix the lemon juice, salt, and salt-peter together to combine. Rub all parts of the goose or duck breast with this mixture and place in a resealable plastic bag. Marinate, refrigerated, for 24 hours, turning several times.
  • To brine the goose breast, place it in a saucepan and add water to cover by 1½ inches [4 cm]. Remove the breast and measure the water. Apply the formula for salt and sugar to determine how much of each to use. Stir until the sugar and salt have dissolved.
  • Place the breast in a resealable plastic bag and pour the brine over the breast. Place in the refrigerator and allow to marinate for 3 days, turning occasionally.
  • Drain the goose breast and place in a saucepan. Cover with chicken stock and add the onion, garlic, carrot, black and white peppercorns, bay leaves, and parsley.
  • Bring to a boil, reduce the heat, and simmer the goose breast for 1 hour, or until fork tender. Drain the breast and slice thin. The goose may be served warm or cool.
  • Fan out the slices of breast on a small plate, about 3 ounces [85 g] per person. Serve crushed berries on the side.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main Juice of ½ lemon

    ]]>     ½ cup [120 mL] salt

    ]]>     1 teaspoon [5 mL] saltpeter

    ]]>     1½ pounds [675 g] goose or duck breast

    ]]>     3 tablespoons [45 mL] salt and 1 tablespoon [15 mL] sugar to every 2½ cups [600 mL] water

    ]]>     Water, as needed

    ]]>     Chicken stock, as needed

    ]]>     1 onion, unpeeled and quartered

    ]]>     3 garlic cloves, unpeeled and bruised

    ]]>     1 large carrot, split lengthwise

    ]]>     6 whole black peppercorns

    ]]>     4 whole white peppercorns

    ]]>     3 bay leaves

    ]]>     ½ bunch parsley, tied

    ]]>     8 ounces [225 g] crushed lingonberries or cranberries, for service

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