I bought a wonderful goose at the market to make confit legs and wings. The skeleton put it on the broth for soup. But the breast! It deserves to become a separate dish, quite refined and beautiful. Goose, of course, need home. Those that are sometimes found in butcher shops are most often frozen and Packed so that you will never guess what you bought until you defrost it.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 300 gram Goose
- 1 tablespoon Olive oil
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Cut the breast crosswise into pieces about 5 mm thick.
- Put in any container, add salt and pepper, add oil, mix, let marinate for half an hour.
- Preheat the grill pan and lay out the breast.
- Fry on each side for 3 minutes.
- When serving, you can decorate with parsley leaves. Bon Appetit!
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