- 2 boneless goose breasts
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 8 oz. preserved cranberry farro (recipe follows)
- 8 oz. toasted hazelnut sauce (recipe follows)
Score the goose breasts in a cross hatch pattern on the skin side making sure not to penetrate the meat. Season them on both sides with salt and pepper. Meanwhile, heat a large fry pan over medium heat, and place the goose skin side down in the pan. Slowly render the fat from the goose until the skin is crisp. Lower the heat if necessary to ensure that the skin is nicely browned but not black.
Drain the pan of the fat leaving about a tablespoon behind. The drained fat may be reserved for future use. Increase the heat to medium high, and flip the goose breasts. Sear the goose flesh side down until nicely browned (about two to three minutes). Remove the goose from the pan and allow it to rest. Meanwhile, prepare the farro and the sauce according to the recipes. Spoon two ounces of farro onto four serving plates.
Place the goose skin side down on a cutting board. Slice it on a radical bias and fan it out equally among the four plates. Spoon the sauce over the goose. Serve immediately.
Preserved Cranberry Farro:
- 8 oz. basic farro, cooked (recipe follows)
- 4 oz. preserved cranberries
- 12 oz. court-bouillon (recipe follows)
- 1 tablespoon whole unsalted butter
- 1 teaspoon sea salt
- 1/2 teaspoon Tellicherry black pepper, freshly ground
Heat the court-bouillon over medium low heat. Add the farro and the cranberries. Stir gently using a wooden spoon until the stock is completely absorbed by the farro.
Stir in the butter, and incorporate using the wooden spoon. Season with the salt and pepper. Serve immediately as an accompaniment to game birds
- 1 gallon court-bouillon (recipe follows)
- 2 pounds grano farro
- 1/2 pound aromatic vegetables, brunoise cut
- 2 tablespoons fresh garlic, chopped
- 1/4 cup olive oil or grape seed oil
- 1 tablespoon fine sea salt
- 1 teaspoon Tellicherry black pepper, freshly ground
- 1/4 cup fresh thyme leaves
In a nonreactive sauce pot, bring the court-bouillon to a slow simmer. Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender. Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color). Season with the salt and pepper. Using an 8 oz. ladle, add a ladle full of stock to the farro. Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice. Repeat the procedure until the farro has cooked for exactly 20 minutes. Remove from the heat, and stir in the thyme. Transfer immediately to a two large sheet pans. Spread the farro out evenly using a rubber spatula. Allow the farro to cool in the walk-in cooler. Transfer to a container, and label and cover tightly.
- 2 white onion, peeled and diced 1/4"
- 3 carrots, peeled and diced 1/4"
- 1/2 stalk celery, peeled and diced 1/4"
- 1 medium leek, cleaned and diced 1/4"
- 1 garlic bulb, quartered
- 1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds
- 2 tablespoons grape seed oil
- 1 cup dry white wine
In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheese cloth.
Yield: 1 gallon.