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An elegant dinner of mead-brined goose breast with cabbage and brûléed pears is guaranteed to impress holiday guests.

Robert Wiedmaier
Recipe by Coastal Living December 2015

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Credit: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

Recipe Summary

hands-on:
1 hr 30 mins
total:
10 hrs 10 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients, 2 cups honey mead, and 2 tablespoons salt in a medium saucepan over medium-high heat; bring to a boil. Transfer mixture to a large bowl, and let cool to room temperature. Add goose breasts to marinade, cover, and refrigerate 8 to 12 hours.

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  • Preheat oven to 375°. Drain goose and pat dry with paper towels; discard marinade. Heat olive oil in a large oven-safe skillet over medium-high heat. Add goose breasts, skin sides down, and cook about 6 minutes or until skin is deep golden brown and fat has rendered. Flip goose; cook 1 more minute. Transfer skillet to oven, and roast 10 minutes or until goose is cooked through.

  • Meanwhile, cook remaining 4 cups honey mead in a medium saucepan over medium-high heat about 15 minutes or until reduced to 1 cup. Stir in butter, chopped thyme, pepper, and remaining 1/2 teaspoon salt. Spoon sauce over cooked goose, and serve with Sautéed Cabbage & Currants and Brûléed Pears.

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