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, emulsifying by whisking with a small whisk; add two peeled garlic cloves, a piece of chopped chili, 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 sear for a few minutes over high heat.
Season with salt and pepper, splash in the balsamic vinegar, reduce the heat, and cook for 15-20 minutes.
Arrange on a serving plate and drizzle with the marinade.
Recommended wines: Carema DOC Vino Nobile Di Montepulciano DOCG Taurasi DOCG
Pan
Oven
Keep in an airtight container in the fridge for a maximum of 2 days
Typical dish of the Emilia-Romagna region
Italy
| 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 |
