Hello to you all!
In this week’s recipe we are experimenting with Canada goose in a sandwich: an idea that will soothe a hungry stomach at lunchtime at work or around the dinning table for supper! We used a slow cooking process to soften the meat (2 to 3 hours might be necessary for older goose). The recipe is inspired from Hank Shaw’s blog (http://honest-food.net/). The garnish of the sandwich is quite simple: caramelized onions, cheddar cheese and grated carrots.
A recipe that you can prepare easily with very little ingredients!
Tea braised goose sandwich
1 tbsp of butter
2 or 3 goose breast
1 leek, sliced thinly (white and light green parts only)
1 or 2 bay leaves
2 teaspoons of dried thyme
1 cup of infused tea
Chicken stock (or other wild meat stock)
Salt and pepper
1 tbsp of butter
2 sliced onions
2 carrots, grated
Dijon mustard or barbecue sauce
A fresh baguette or your favorite bread
Prehear oven at 325 F.
In a casserole, heat up the butter over medium-high heat. Brown the goose breasts until nicely golden. Remove and set aside.
Add the sliced leek to the pan and sauté for a few minutes, stirring often. Add the bay leaves and thyme.
Add the tea, bring to a boil and let it reduce for a few minutes before nesting the goose breasts on top of the bay leaves. Pour in the stock to the level of the meat without covering it completely and seasoned with salt and pepper. Cover the pan and cook it in the oven for at least an hour (2 to 3 hours might be necessary for older goose).
Once the meat is tender uncover the pot and cook it for another 30 minutes.
While the goose is cooking, heat up the butter in a pan over medium heat. Add the onions, lower the heat and let them slowly cook for 10-15 minutes until they are nicely golden and caramelized. Occasionally stir so they don’t stick to the pan.
To assemble the sandwich: spread some mustard on 2 pieces of bread, add some braised goose, cover with some caramelized onions and top with cheddar cheese. Broil in the oven until the bread is nicely crisp and the cheese is melting. Add the grated carrots as the final touch and dig in!
Have a great week-end!