Goose Breast with Kimchi Sauce
This Canada goose breast with kimchi sauce is a wonderfully unique way to enjoy a much maligned piece of wild game!
Using the reverse sear method is a stress-free way of cooking things like steaks or goose breasts.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield2 servings per goose breast
- 1-2 large goose breast(s)
- Kosher salt
- Black pepper
- 2 cups kimchi
- 2 tablespoons (30ml) kewpie mayonnaise OR use regular
- 2 teaspoons (10ml) rice wine vinegar
- 1 teaspoon (5ml) sesame oil
- 1 tablespoon (15ml) goose fat or neutral cooking oil
- Scallions to garnish
If possible, season goose breast(s) generously on all sides with salt and pepper. Transfer to a wire rack on a plate or sheetpan and place in the fridge overnight.
Preheat oven to 250°F (120°C, gas mark 1/2).
Let goose breast return to room temperature.
Put the goose breast in the oven on a wire rack on a baking sheet for about 20-25 minutes, or until internal temperature reaches 115°F.
Meanwhile, make the sauce by blending 1/2 cup of the kimchi, the mayo, vinegar, and sesame oil in a blender until smooth.
Add a teaspoon of water if you need to loosen it up enough to blend.
Heat the fat or oil in a cast iron pan over high heat and brown the goose breast(s) on all sides until nice and browned and crispy.
Slice the breast and serve with kimchi and the kimchi sauce. Enjoy!