Goose breast with balsamic vinegar is a succulent and aromatic dish typical of the Emilia-Romagna region. The goose meat, tender and flavorful, is marinated with balsamic vinegar and aromatics, then slowly baked in the oven. The result is a soft and tasty goose breast with a unique, enveloping flavor. This dish is perfect for a special dinner or festive occasions.
Prepare the sauce: pour the oil and vinegar into a bowl and emulsify by whisking with a small whisk; add two peeled cloves of garlic, a small 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 cloves of garlic in it and remove them.
Place the sliced goose breast in the pan and sear the slices over high heat for a few minutes.
Season with salt and pepper, splash with the balsamic vinegar, reduce the heat and cook for 15-20 minutes.
Arrange on a serving plate and pour the marinade over it.
Wine pairings: Carema DOC, Vino Nobile Di Montepulciano DOCG, Taurasi DOCG
Pan
Oven
Store in an airtight container in the refrigerator 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 |
