Goose – “Bistro” style
From Tom and Katie Hutchens
This recipe was inspired by a meal at Hutchens' favorite restaurants, the Bistro in Bismarck. Katie starts by cutting in half length the breasts of two large or four small geese. She then rolls the meat in fine breadcrumbs and browns in olive oil. Next, she removes the meat from the pan and holds in a heated oven. "Do not overcook", she warns. "The meat should still be pink in the center."
She deglazes the pan by increasing the heat and adding white wine, stirring up all the carmelized bits with a wooden spoon. Then she adds:
- 2 tbsp of capers (lightly rinse)
- 1 cup of Kalamata olives
- 5 Roma tomatoes, cut into small wedges
- 1 1/2 cups heavy cream
Heat until cream mixture is reduced and then add a tablespoon of butter. Remove meat from oven, thin-slice each breast and top with cream mixture.
Give it a try. You will like it!