Sous-vide Goose Breast
First I refrigerated the goosebreasts for 2 hours a brine of:
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.