| Masala goose breasts |
Cuisine: European
Author: Maria Kalenska
Prep time: 3 hrs 20 mins
Cook time: 15 mins
Total time: 3 hrs 35 mins
Ingredients
- 4 goose fillets, each about 300 g
- 100 ml olive oil
- 8 sprigs of thyme
- freshly ground black pepper
- 2 tsp sea salt
- For masala:
- 2 tsp fenugreek seeds
- 1 tsp sweet paprika
- 4 tsp tarragon
- 1 bunch of coriander, finely chopped
Cooking method
- Make the masala. Heat up the frying pan, add the fenugreek seeds and fry on hight heat, stirring constantly. After 2 minutes add olive oil and mix. Then add the paprika and tarragon. Constantly stirring, fry the spices for about 1 minute. Transfer the mixture into a mortar, allow to cool slightly, add coriander. Pound all the spices in a pestle and mortar
- Make rhombic incisions on the goose fillet skin. Then make an incision in the centre of the fillet longwise, so that you get a “pocket” for the filling. Stuff the fillet with masala. Season the meat with salt and pepper, pour over with olive oil, add thyme sprigs. Leave to marinate in the refrigerator for 3-5 hours.
- Transfer the fillets, skin down, into a cold frying pan, so that the fat melts slowly from under the skin and doesn't burn, and fry for 10 minutes on medium heat. Turn over, and fry for a further 5 minutes. Place the goose fillets on a kitchen paper before serving to remove excess fat.
My tips and tricks
Do not stand over a frying pan full of goose fat and think about how to wash it 😊 Strain the fat into a container and refrigerate. It is very handy to cook with goose fat - it does not burn at high temperatures; it has a very pleasant aroma and delicate structure. You can bake potatoes with it or, for example, make quiche batter, fry chicken liver or make confit goose legs again.
Fenugreek is a very popular spice in Asia, but unfortunately it rarely appears in European cuisines. Unroasted fenugreek seeds have a rather sharp bitter aftertaste, but a little bit of time spent in a frying pan reveals their taste and aroma. And if you mix it with other spices, then fenugreek will add a very unusual taste of sweetness with a slight astringency and "completeness" to the usual spice mixture.
Fenugreek is a very popular spice in Asia, but unfortunately it rarely appears in European cuisines. Unroasted fenugreek seeds have a rather sharp bitter aftertaste, but a little bit of time spent in a frying pan reveals their taste and aroma. And if you mix it with other spices, then fenugreek will add a very unusual taste of sweetness with a slight astringency and "completeness" to the usual spice mixture.
Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/masala-goose-breasts/