Seared Goose Wrap

Pepper-marinated goose, seared like a steak & rolled in a spinach wrap

2–3 wraps · 20 min

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1–2 wild goose breasts, marinated in pepper sauce
neutral oil, to sear
2–3 spinach wraps
Garden Pico (non-negotiable)
crema or sour cream (or mashed avocado)
cheese — jack, cotija, or feta · cilantro · lime · shredded lettuce or cabbage · thin onion
Optional warm rice
cooked white rice · lime · salt · a pat of butter or a spoon of the pepper marinade

What you need

1–2 wild goose breasts, marinated in pepper sauce

neutral oil, to sear

2–3 spinach wraps

Garden Pico (non-negotiable)

crema or sour cream (or mashed avocado)

cheese — jack, cotija, or feta · cilantro · lime · shredded lettuce or cabbage · thin onion

Optional warm rice

cooked white rice · lime · salt · a pat of butter or a spoon of the pepper marinade

Sear the goose. Wipe the excess marinade off so it sears, not steams. In a screaming-hot pan with a little oil, hard-sear 2–3 min a side, pull it at 125–130°F (rare–medium-rare), and rest 5–8 min. Then slice thin against the grain.
Season the rice (if you're using it). Plain rice would just dilute the good pepper flavor, so wake it up: to a scoop of warm rice add a squeeze of lime, a pinch of salt, and either a pat of butter or a spoon of the leftover pepper marinade stirred through. Now it earns its place.
Warm the wrap. Ten seconds in the dry pan or over the flame so the spinach wrap folds without cracking.
Build it. A thin smear of crema (so it's not dry) → the seasoned rice, if using → the sliced goose → a good spoon of Garden Pico → lettuce or cabbage and thin onion → cheese, cilantro, and a squeeze of lime.
Roll & seal. Sides in, roll tight, and (optional) toast it seam-down in the pan for 30 seconds to hold it shut.

Steps — tap one to keep your place

1. Sear the goose. Wipe the excess marinade off so it sears, not steams. In a screaming-hot pan with a little oil, hard-sear 2–3 min a side, pull it at 125–130°F (rare–medium-rare), and rest 5–8 min. Then slice thin against the grain.

2. Season the rice (if you're using it). Plain rice would just dilute the good pepper flavor, so wake it up: to a scoop of warm rice add a squeeze of lime, a pinch of salt, and either a pat of butter or a spoon of the leftover pepper marinade stirred through. Now it earns its place.

3. Warm the wrap. Ten seconds in the dry pan or over the flame so the spinach wrap folds without cracking.

4. Build it. A thin smear of crema (so it's not dry) → the seasoned rice, if using → the sliced goose → a good spoon of Garden Pico → lettuce or cabbage and thin onion → cheese, cilantro, and a squeeze of lime.

5. Roll & seal. Sides in, roll tight, and (optional) toast it seam-down in the pan for 30 seconds to hold it shut.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.