Wild Goose Breast Salad

Cooking wild game is many times a challenge, but occasionally a cook hits the jackpot. Adapted from a Jacques Pépin duck breast salad recipe I happened to watch him cook on PBS, this easy, but elegant and scrumptious whole meal for four is on the table so quickly. Don’t let the ingredients list fool you; there’s not much to making this salad. A loaf of crusty bread, a little butter, and a decent bottle of Pinot Noir are the only other things you’ll need! Do remember to marinate the goose in the morning or even the previous evening to make sure you’ve done away with any gaminess, which can easily mar an otherwise lovely wild game dinner. If you’re a couple, serve half one night and half the next, only tossing enough salad with the vinaigrette as needed each time.

4 servings

Ingredients

Goose:

2 boneless wild goose breasts, approx. 8-ounces each

Marinade for Goose Breasts:

2-3 cups white wine--enough to cover the goose breasts
¼ cup olive oil
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
4 sprigs fresh thyme or sage

Vinaigrette for Salad:

½ teaspoon finely chopped garlic
¼ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Pinch of crushed red pepper
1 ½ tablespoons EACH: red wine vinegar, extra virgin olive oil, and toasted sesame oil (can sub hazelnut or walnut oil for the sesame oil)

Cooking the Goose:

3 tablespoons salted butter
1/4 teaspoon EACH kosher salt and fresh ground pepper
¼ cup dry red wine
2 tablespoons water
2 whole crushed garlic cloves

Assembling the Salad:

8 cups loosely packed arugula
Generous pinch EACH kosher salt, fresh ground pepper, crushed red pepper
¼ cup grated Pecorino Romano cheese
¼ cup toasted pine nuts for garnish

Instructions

MARINATE THE GOOSE: Stir together the marinade ingredients in a large mixing cup or bowl. Place goose breasts in a non-reactive container (glass or stainless steel) and pour the marinate over them. Cover and refrigerate 6 hours or overnight.
MAKE THE VINAIGRETTE AND PREHEAT THE OVEN: About a half hour before serving, whisk together the vinaigrette ingredients in a large mixing bowl and set aside. Place rack at center of oven and preheat to 375 degrees F.
COOK THE GOOSE: Heat the butter in a large, heavy ovenproof skillet over medium-high flame until foaming. Remove goose from marinade and pat dry. Remove as much silver skin as possible with a small, sharp knife. Salt and pepper the goose breasts, place them in the pan, and sauté 3-4 minutes on each side. Place pan in oven and roast for several more minutes until an instant read thermometer reads 135 degrees F. Remove pan from oven. Transfer the goose to a plate on the stove and cover loosely with foil while you make the sauce and toss the salad. The temperature of the breasts will rise as they rest. When the sauce and salad are both ready, slice the goose breasts thinly at an angle.
MAKE THE SAUCE: Pour the water and wine into the skillet in which you cooked the goose and add the whole garlic cloves. Heat, stirring, over medium-high flame and cook a few minutes until reduced by about half.
ASSEMBLE THE SALAD: Add the arugula to the bowl with the reserved vinaigrette. Season with salt, peppers, and Pecorino Romano cheese. Toss well. Divide the salad between four shallow bowls or plates and layer ¼ of the sliced goose down the center of each. Drizzle the sauce over the meat and garnish with the toasted pine nuts. Serve immediately.

Notes

COOK'S NOTE: Jacques’ original salad was published in his lovely book, HEART AND SOUL IN THE KITCHEN, which has a fun PBS TV series to go along with it. “Sautéed Duck Breast with Arugula Salad and Cracklings” (page 208-9) is a dish you might want to make another day if you have some domestic duck breasts with a lovely cap of fat. Wild duck and goose are just too lean for such tasty toppings as cracklings and require different preparation.

COOKING TEMPERATURES: FDA calls for an internal temperature of 165 F for goose breasts, though it's common to serve it medium or medium rare instead of well-done. We thoroughly enjoyed our tender goose (dark pink) and while I removed it to a plate to rest at 135 F, it probably came up at least 10 degrees while resting.

No goose for you? Try this salad with chicken breasts, beef or pork tenderloin, or even lamb chops. I don't think you'll be sorry.