Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, irvixens roasted garlic goose breasts. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Irvixens Roasted Garlic Goose Breasts is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Irvixens Roasted Garlic Goose Breasts is something that I have loved my whole life.
I don't care for the gaminess of wild goose, but this recipe is excellent. Also, you can used minced garlic from a jar. Ducks unlimited: Roasted garlic stuffed Goose breast medallions.
To get started with this recipe, we have to first prepare a few components. You can cook irvixens roasted garlic goose breasts using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Irvixens Roasted Garlic Goose Breasts:
- Get 20 clove Garlic
- Get 2 tbsp Olive oil
- Take 3 large Goose breasts
- Make ready 1 Salt and pepper
- Prepare 1 as needed Toothpicks
- Get brine
- Prepare 3/4 cup Salt
- Take 1 cup Packed brown sugar
- Get 1 gallon Water
- Make ready stuffing
- Make ready 1/2 cup Cream cheese, softened
- Make ready 1/2 cup Grated Parmesan cheese
- Prepare 2 tbsp Herbs de province
- Get 1 cup Seasoned croutons
Transfer goose to platter; tent loosely with foil to keep warm. Place the goose breast side up on a rack in a roasting pan and into the oven. Remove the garlic cloves from the husk and put the cloves into the simmering goose gravy. Take the goose breasts, which should be a lovely pink on the meat side, and pat them dry.
Steps to make Irvixens Roasted Garlic Goose Breasts:
- Prepare brine: mix sugar, salt and water, until salt and sugar dissolve. Place goose breasts in brine and refrigerate 12-24 hours.
- Roast garlic: preheat oven to 325?F. Toss garlic cloves with olive oil and spread on a tinfoil lined jelly roll pan. Bake for 10 minutes. Flip and bake another 8 minutes, be careful not to burn.
- While garlic roasts, prepare goose breasts. Butterfly breasts and pound with mallet to flatten for even thickness. Liberally season with salt and pepper on both sides. Set aside.
- Prepare stuffing: run croutons through food processor until crumbs. Mix all stuffing ingredients, adding roasted garlic. Use mixer to thoroughly incorporate.
- Preheat oven to 400?F. Place 1/3 stuffing mixture along each breast and press to compact mixture. roll up each breast, securing stuffing with your fingers while rolling. Secure edges with toothpicks. Place on pan you Roasted the garlic on and bake 8-10 minutes, flip breasts and bake additional 8-10 minutes.
- Remove breasts from pan and loosely tent with foil. Let stand 5 minutes before slicing.
- Adapted from a recipe in ducks unlimited magazine.
Most people are familiar with roasting a whole goose, but it's easy to cook just the breasts. For a one-pan meal, sear the breasts in a hot skillet until they're browned. Combine rosemary, thyme, garlic, red wine, and olive oil in a bowl. Skin-on duck breast stuffed with garlic and a fresh rosemary sprig is pan-seared and then roasted in this poultry entree that serves one. Reviews for: Photos of Garlic Roasted Duck Breast.
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