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Sous-vide Goose Breast

First I refrigerated the goosebreasts for 2 hours a brine of:

700g water

70g salt

70g sugar

1t peppercorns

4 juniper berries

3 cloves of garlic, crushed

1 bay leaf

2T Shaoxing rice-wine


After that, rinsed them and left them (for at least 1 hour) in a tea towel in the fridge to get dry.


Later that day I vacuum packed the goose breasts with 2T of goose fat (just from a jar, not from this goose), cooked them for 40 minutes in a water-bath at 60°C, after that quickly grilled them for just 3 minutes. Refrigerated and sliced the next day for a watercress salad.

(go to my blog Kok Robin to see how I cook sous-vide at home)


The meat was tender and succulent. I think it shows on the photo.

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Taken on July 29, 2010