Seared Goose Breast

Lean, dark game — seared hot, pulled pink and rested, sliced across the grain over a quick pan sauce

Serves 2–3 · 15 min

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1–2 goose breasts, patted dry (skinless is typical & fine)
salt & pepper · a little neutral oil · 1 Tbsp butter · thyme
Quick pan sauce (optional)
splash red wine or stock · knob of butter · a spoon of your fig-chili or currant jelly

What you need

1–2 goose breasts, patted dry (skinless is typical & fine)

salt & pepper · a little neutral oil · 1 Tbsp butter · thyme

Quick pan sauce (optional)

splash red wine or stock · knob of butter · a spoon of your fig-chili or currant jelly

Marinate (recommended). A day ahead, soak in the soy-garlic-onion marinade, 12–24 hr. Short on time, just salt it well.
Dry & sear hard. Pat bone-dry and salt. Rip a cast-iron pan hot with a little oil and sear 2–3 min undisturbed for a deep crust, then flip for 1–2 min more. No fat to render — it\'s all about the crust.
Butter-baste & pull pink. Add the butter and thyme, spoon it over, and pull at deep pink, 130–135°F. It climbs resting — take it off under, never over.
Rest & slice. Rest 5–10 min, then slice thin across the grain. Build a fast pan sauce in the drippings if you like, and spoon over.

Steps — tap one to keep your place

1. Marinate (recommended). A day ahead, soak in the soy-garlic-onion marinade, 12–24 hr. Short on time, just salt it well.

2. Dry & sear hard. Pat bone-dry and salt. Rip a cast-iron pan hot with a little oil and sear 2–3 min undisturbed for a deep crust, then flip for 1–2 min more. No fat to render — it\'s all about the crust.

3. Butter-baste & pull pink. Add the butter and thyme, spoon it over, and pull at deep pink, 130–135°F. It climbs resting — take it off under, never over.

4. Rest & slice. Rest 5–10 min, then slice thin across the grain. Build a fast pan sauce in the drippings if you like, and spoon over.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.