Goose Breasts With Blackberry Sauce
|Goose||10 Pound, gizzard, heart and neck reserved|
|Red wine||2 Cup (32 tbs)|
|Balsamic vinegar/3 tablespoon red wine vinegar||1⁄4 Cup (4 tbs)|
|Onions||2 , cut in eights|
|Carrots||2 , sliced in 1/4 inch rounds|
|Fresh thyme/3/4 teaspoon dried thyme leaves||1 1⁄2 Teaspoon|
|Black peppercorns||10 , crushed|
|Safflower oil||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|For blackberry sauce|
|Blackberries||1 Pound, several whole berries reserved for garnish, the rest pureed and strained through a fine sieve (Fresh / Frozen)|
|Red wine vinegar||1 Tablespoon|
1. Preheat the oven to 450° F.
2. Wash, dry and clean the offal of the Goose.
3. On a meat board, and using a large jointing knife, joint and skin the bird to get 2 whole, skinless leg portions and two boneless breast portions. Trim away the fat from these pieces using a small knife and keep the pieces in a separate tray while reserving the remaining carcass for making the stock.
4. Trim as much fat and skin from the goose carcass as possible.
5. Using a meat cleaver or a heavy knife, cut the carcass into two or three pieces.
6. Trim and coarsely cut up the giblets and neck.
7. To make the marinade, in a shallow dish, combine the wine, balsamic vinegar, one quarter each of the onions and carrots, one third of the thyme, and the peppercorns.
8. Pour the marinade over the jointed pieces and coat all pieces with it. Refrigerate the goose pieces in this mixture overnight.
9. To make the stock, use a heavy-bottomed roasting pan.
10. Put in the bones and giblets and brown them in the preheated oven for 15 minutes.
11. Add the remaining onions and carrots and roast for another 15 minutes.
12. When well browned, transfer the contents of the roasting pan to a large stock-pot.
13. Decant the fat from the roasting pan and after deglazing it with some water pour the deglazing liquid into the stock-pot along with bones and mire-poix
14. Pour enough water into the stock pot to cover the bones and then bring the liquid to a boil, skimming off the scum.
15. Reduce the heat to medium low.
16. Put in the remaining thyme and the bay leaf.
17. Let the stock simmer for 2 hours, without stirring.
18. Strain the stock into a saucepan, and simmer to reduce it to 2 1/2 cups.
19. Allow the stock to cool overnight in the refrigerator.
20. Remove the breast halves from the marinade, retaining the legs and marinade in the refrigerator for later use.
21. Allow the breasts to stand for 20 minutes to bring to room temperature.
22. In a heavy-bottomed skillet, heat the oil over medium heat.
23. Brown breast halves, smooth side down for 5 minutes.
24. Turn them, season with salt and some pepper and brown on the other side for 3 minutes.
25. Remove the breasts from the skillet and keep aside.
26. For making the sauce, remove stock from the refrigerator and skim off the fat from the surface.
27. In a heavy bottomed skillet, measure and pour 1 cup of the stock.
28. Add the pureed blackberries, 2 tablespoons of the goose marinade, 1/8 teaspoon of salt, vinegar and sugar. Stir to combine.
29. Over medium heat, simmer the sauce for 3 minutes till the sugar has dissolved.
30. Place the seared breast halves in the pan, spoon the sauce over and simmer for 4 minutes. Turn the breast pieces and simmer for another 4 minutes.
31. Remove the meat onto a platter and keep warm.
32. Increase the heat and pour in the gin into the sauce.
33. Simmer the sauce for 15 minutes, stirring it frequently, until it is shiny and reduced to 3/4 cup.
34. Slice the goose breast halves across the grain into thin slices.
35. Arranged the breast slices on a service platter, spoon the berry sauce to coat each slice and garnish with the reserved whole blackberries.