Cooking with Kokanee Quinn: Orange Glazed Goose Breast

App Kokanee Quinn Recipes

It’ stime to use that goose meat!

Oranges are the go-to here, but clementines or mandarins will happily step in if that’s what have! Kokanee Quinn found this amazing recipe where thyme is the herb of choice because it just ‘gets’ citrus. This dish looks fancy enough for the holidays, but there’s no rule saying you can’t make it on a Tuesday night and impress everyone at the table.

Orange Glazed Goose Breast

Ingredients

• 2 Canada goose breast half fillets skin, gristle and silver skin removed
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground coriander
• 2 teaspoons olive oil
• 1/3 cup orange juice
• 2 tablespoons white wine vinegar
• 2 garlic cloves minced
• 2 green onions white and green part; diced
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 5 tablespoons butter chilled
• 1 large orange; peeled and segmented

Instructions

• Season goose breasts with next 3 ingredients. Heat oil in a large skillet over medium-high heat. Add goose and sear until browned on one side, about 3 to 4 minutes.
• Flip breasts over and cook for 3 to 4 minutes more.
• Add orange juice and vinegar to pan and cook for 2 minutes more.
• Add garlic, onions, soy sauce and honey.
• Cover and cook for 2 minutes more.
• Remove goose breasts when medium-rare and let stand.
• Reduce liquid to a fesw tablespoons.
• Remove pan from heat and whisk in chilled butter until melted.
• Slice goose breasts and arrange on plates.
• Spoon sauce over and garnish with orange segments.