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Before you jump to Wild Goose Breast Au Poivre recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.
Many of us have been taught to think that comfort foods are not good and to be avoided. Often, if the comfort food is candy or some other junk food, this holds true. Other times, however, comfort foods can be completely healthy and it’s good for you to eat them. There are several foods that really can raise your moods when you consume them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.
Green tea is fantastic for moods. You knew green tea had to be in this article somewhere, right? Green tea is loaded with an amino acid called L-theanine. Studies have shown that this amino acid essentially induces brain waves. This helps better your mental sharpness while having a relaxing effect on the rest of your body. You likely already knew it is not hard to get healthy when you consume green tea. Now you know that applies to your mood also!
Now you realize that junk food isn’t necessarily what you should eat when you want to help your moods get better. Test out these tips instead!
We hope you got insight from reading it, now let’s go back to wild goose breast au poivre recipe. To make wild goose breast au poivre you only need 8 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Wild Goose Breast Au Poivre:
- Get 2 of wild goose breast.
- Prepare 1 tbsp of unsalted butter.
- Use 1 tsp of olive oil.
- Provide 2 tbsp of Cognac or brandy.
- Provide 1 tbsp of green peppercorns in brine.
- Provide 1/2 cup of heavy (30%) cream.
- Get pinch of sea salt.
- Get of freshly ground pepper.
Steps to make Wild Goose Breast Au Poivre:
- Bring meat to room temperature before preparation. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands..
- Heat a large skillet to medium heat, melt the butter and oil. As they begin bubbling, place the meat in the pan and sear both sides then bring to medium rare (about 135F)..
- Remove breasts, tent with foil and set aside to rest while you complete the sauce..
- Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die.
- Return to medium heat and add the cream and green peppercorns..
- Bring gently to a boil and simmer for 10-15 minutes, until the sauce thickens..
- Slice 3/8" thick, across the grain. Serve drenched with au poivre sauce. Plates very well with winter vegetables like acorn squash and braised kale..
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