Balsamic Goose Breasts with Courgettes

By á-25087

Adapted recipe by cookinginsens

Ingredients

• 1 goose breast, boned, halved and the skin scored
• Salt and pepper
• 2 tbsp balsamic vinegar
• 1/4 cup chicken broth
• 1 tbsp honey
• 1 tsp fresh ginger, minced
• 2 garlic cloves, smashed
• 2 tbsp olive oil
• 2 scallions, sliced
• 2 garlic cloves, slivered
• 3 courgettes, sliced
• 1 tbsp fresh oregano, chopped
• Salt and pepper
• Parmesan, shredded

Preparation

Step 1

Season the goose with salt and pepper and set aside. Prepare the marinade by mixing the vinegar, broth, honey, ginger and smashed garlic cloves together. Pour over the goose breast and marinate for at least 2 hours.

Sear the goose breast, skin side down for about 4 minutes, pour out the fat in the pan and sear on the other side for 4 minutes. Place the breast in a 425 F oven for 10-15. Allow to rest for about 5 minutes, then slice.

Saute the scallions and garlic in the olive oil until aromatic. Add the courgettes and saute until just tender. Add the oregano, salt and pepper and cook for another minute. Sprinkle with shredded Parmesan before serving.