Goose breast with balsamic vinegar is a succulent and aromatic dish typical of the Emilia-Romagna region. The tender and flavorful goose meat is marinated with balsamic vinegar and herbs, then slowly cooked in the oven. The result is a soft and tasty goose breast with a unique and enveloping flavor. This dish is perfect for a special dinner or festive occasions.
Prepare the sauce: in a bowl, pour oil and vinegar, emulsify by whisking with a small whisk, add two peeled garlic cloves, a piece of chopped chili pepper, and a pinch of salt
In a pan, heat a knob of butter and two tablespoons of oil, brown two garlic cloves and remove them
Place the sliced goose breast in the pan and brown over high heat for a few minutes
Salt, pepper, sprinkle with balsamic vinegar, reduce the heat, and cook for 15-20 minutes
Arrange on a serving dish and pour the marinade over it
Accompanying wines: Carema DOC, Vino Nobile Di Montepulciano DOCG, Taurasi DOCG
Pan
Oven
Store in an airtight container in the fridge for up to 2 days
Typical dish of the Emilia-Romagna region
Italia
| Energy (kcal) | 334.48 |
| Carbohydrates (g) | 0.64 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 32.99 |
| of which Saturates (g) | 7.85 |
| Protein (g) | 8.63 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.18 |
