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02-21-2015, 07:50 AM
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#8
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Member
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Member Info
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Join Date: Aug 2010
Posts: 496
Thanks: 362
Thanked 206 Times in 105 Posts
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I have been going to Asian recipes lately for cooking my goose breasts. Below is a recipe of a dish I have made a few times. I do not roast the meat beforehand and slice it in strips cooked in the wok with this dish and served rare. I serve it with crispy Asian noodles. I also tend to soak my goose breasts in buttermilk before hand then rinse and dry. Leaving them in the refrigerator a few days will also age them well.
http://articles.latimes.com/2010/jul...krecc-20100729
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