Hello everybody, it’s John, welcome to my 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 food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Irvixens Roasted Garlic Goose Breasts is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Irvixens Roasted Garlic Goose Breasts is something which I have loved my whole life.
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. Fish out the neck and wing pieces and pick off any bits and toss them into the gravy.
To begin with this recipe, we must first prepare a few ingredients. You can cook irvixens roasted garlic goose breasts using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Irvixens Roasted Garlic Goose Breasts:
- Get 20 clove Garlic
- Take 2 tbsp Olive oil
- Prepare 3 large Goose breasts
- Take 1 Salt and pepper
- Take 1 as needed Toothpicks
- Take brine
- Prepare 3/4 cup Salt
- Get 1 cup Packed brown sugar
- Get 1 gallon Water
- Make ready stuffing
- Prepare 1/2 cup Cream cheese, softened
- Prepare 1/2 cup Grated Parmesan cheese
- Prepare 2 tbsp Herbs de province
- Make ready 1 cup Seasoned croutons
This Holiday dinner classic is guaranteed to wow family and friends after getting an infusion of apple, maple, and wood-fired flavor. Place the goose breast-side down on a rack set in a large roasting pan. Matt shares his favorite recipe for goose breasts. Most people are familiar with roasting a whole goose, but it's easy to cook just the breasts.
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.
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. Remove goose breasts to serving platter & keep warm. Strain pan drippings to remove vegetables. 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.
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