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🍽️ Sous-vide Goose Breast with Orange Sauce

459 kcal · 30 min · 4 servings

Sous-vide Goose Breast with Orange Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the goose breast overnight in the refrigerator. Remove it shortly before cooking to let it reach room temperature. Wash the oranges thoroughly. Use a peeler to cut two strips of peel, each about five centimeters long. Squeeze the juice from the oranges and cut them in half. Wash the rosemary.
  2. 2. Pour three liters of hot water into the mixing container. Heat the water for ten minutes at Level 1 and 60 degrees Celsius. Wash the goose breasts and pat them dry. Score the skin in a diamond pattern, being careful not to cut into the meat. Vacuum seal the breasts together with the rosemary and orange peel. Insert the cooking basket into the mixing container. Place the breasts inside so they are covered with water. Cook them in sous-vide mode for 90 minutes at 70 degrees Celsius.
  3. 3. Remove the goose breasts from the bags. Save the meat juice and pat the breasts dry. Heat a frying pan on high. Add oil to the pan and sear the meat firmly on the skin side for about one minute. Season with salt and pepper. Wrap the breasts in aluminum foil and let them rest for about five minutes.
  4. 4. Add 200 milliliters of orange juice, 50 milliliters of meat juice, and vegetable broth to the mixing container. Boil the mixture for four minutes at Level 1 and 100 degrees Celsius. Mix cornstarch with two tablespoons of cold water in a bowl until smooth. Heat the mixing container again for two minutes at 100 degrees Celsius and Level 2. Pour the mixed cornstarch into the sauce through the lid opening. Season the sauce with salt and pepper. Slice the goose breast and serve it with the orange sauce.

Nutrition per serving