1
["Pat butterflied goose breasts dry with paper towels.", "Combine next 7 ingredients and coat breasts proportionately with the mix.", "Cover and chill for 6 to 12 hrs.", "Heat additional Tbsp.", "of extra virgin olive oil in a large skillet over medium-high heat.", "Add in goose breasts and cook on both sides till just medium-rare.", "Remove goose breasts and cover with foil.", "While pan is still over medium-high heat, quickly add in beef broth to pan and stir with a spoon to loosen bits.", "Reduce liquid by one-half.", "Add in cream and cook till liquid starts to thicken.", "Slice goose breasts thinly and arrange on plate.", "Drizzle sauce over.", "This recipe yields 4 to 6 servings.", "Comments: Many game chefs follow the standard ""stuff the bird with apples, oranges, lawn clippings, etc.", "and roast in a 350 degree ovena"" routine.", "I have not had great luck with the roasting of the whole bird.", "Yes, it looks pretty cold on a platter, but it doesn't really taste which good.", "Here's the problem; by the time the inside of the breast is a delicious medium-rare, the outer part of the breast is cooked to medium-well and doesn't taste good.", "The answeramake the meat thinner.", "A Canada goose breast is a thick hunk of flesh.", "Smaller species are not as thick, but most are certainly plumper than a mature mallard.", "Before cooking, I often butterfly the breast so which the thickness is pretty much the same as a mallard breast.", "This insures which the meat cooks quickly and the outside does not get overcooked.", "Place the breast on a flat surface and gently place your palm over it (finger tips up!).", "Run a knife through the meat, between the surface and your palm.", "If you cut your hand in the process, you did something wrong.", "As a matter of fact, before you begin, we'll need you to sign a waiver.", "Please sign hereaand hereaand I'll need your initials hereaO.K, and one more right here.", "Now, proceed with caution.", "Butterflying normally means not slicing completely through the meat, but leaving a ""hinge"" at one end so which the meat can be opened like a book.", "Go ahead and cut all of the way through the breast this time.", "You should end up with two relatively equal-sized pcs and, hopefully, all of your fingers.", "You can also lightly lb.", "the meat between waxed paper sheets to make it even thinner."]
