Goose Breasts Brandy and Cream Sauce with Chanterelles or Oyster Mushrooms

  • 14 oz Goose breast
  • 1 red onion cut in thin strips
  • Butter
  • 1/3 cup of Lyle's Golden Syrup
  • 1 cup Veal or Chicken broth
  • 2/3 cup Heavy Cream
  • Salt and Pink 2 tbs (heaping) Peppercorn crushed and not milled.
  • 1 large Granny Smith cut thin or Cooking Apple cut a little thicker 
  • Brandy to flambémagretrecipe
  • 1/3 cup of White wine (any or chardonnay)
  • PREPARATION:
  •  

  •  Remove skin. Use fork to pierce meat slightly.
  • Large pan, put butter and lightly salt and seize meat on both sides. Reduce temperature and
  • cover half-way. Keep turning on both sides. Turn heat on high. Pour Brandy and flambé. 
  • Remove meat and cover. Place in warm oven. (juice of meat will pour out on the plate)
  • Add butter and thin strips of red onion. Stir (I like it a little bit on the burnt side or crispy) Remove.
  • In same pan add wine and broth – liquid needs to reduce about half its original content. 
  • Add crushed Pink Peppercorn. Stir. Add syrup. Stir. Keep on simmer and cover.
  • In another pan:
  • OLYMPUS DIGITAL CAMERA
  • I used Chanterelle mushrooms but if you can't find use Oyster Mushrooms or other variety.
  • If you like mushrooms like I do the recipe remains the same. Just add more butter and more chives.
  • Do not cut – fry whole. (does not get too soft) in butter and add chopped chives. Stir delicately by lifting them instead of a rotational stir.

 

This recipe was made for a homosexual (psychiatrist) It didn't convert him. But it made me look like a MasterMind nonetheless. I met another psychiatrist who wanted to have sex with me. One day, I'll meet him and make him put his words into action only if he unattached for at least 7 years.


In pan with mixture, add cream and bring to a boil. It will thicken – keep on stirring.

Remove breast of Goose – slice thin

In 4 dishes, divide the slices of meat and pour cream sauce.

Add equal amounts of mushrooms over cream that may have spread on dish.

Decorate with: Red Currant (if you have or Raspberries) redcurrantServe with choices of French full bodied wine such as:

cote de nuits

  BolingerBeringer

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