Goose Breasts with Black Cherries
By Dixie Dave Minar
(makes 4 portions)
8 oz. goose breast (per person)
1 can dark sweet cherries in juice
2 cups goose stock, or 1 jar of chicken gravy
1 carrot, cut into chunks
2 stalks celery, cut into chunks
1 onion, cut into chunks
2 bay leaves
black pepper
4 oz. Black Cherry Schnapps
oil, to saute
flour, to dredge
Bone out breast and remove all silver tissue from meat. Slice in half, and pound slices between plastic wrap until 1/2-inch thick.
Dredge in flour. Brown in a very hot pan. Flambe' with schnapps and remove meat while still rare. Add goose stock and cherries with some juice. Reduce to 3/4 volume over high heat, thicken with melted corn starch. Cook 4-5 minutes, return meat to sauce for 2-3 minutes while simmering gently. Serve over wild rice blend or white rice.
STOCK
Boil bones, legs and vegetables about 1 hour, and strain.
Keep in mind that you should cook the meat only until it's medium or medium rare. Goose and duck breast steaks with sauce should be eaten as rare as possible.
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