Freshly harvested goose breast (if you know what I mean). Air to plate in about 45mins
Fun-Future-7908 on
That looks amazing! I haven’t worked with much goose I would love to though.
HuntersFeast on
Excellent cook, excellent plating, excellent job.
SmokinDenverJ on
How do you do your blackberry soubise? I seem to keep running into a debate whether a soubise implies a sauce made with white onions or one made with white wine or one made with an emulsification of cold butter. What does it mean to you? It sure looks delicious!
LWIAYcuresDepression on
This dish is so unique, 5/5 stars
yrrrrrrrr on
This looks fantastic! I love the colors and simplicity, well done.
littlest_lemon on
gorgeous! looks super appetizing.
tzulik- on
Pure harmony, excellent plating, and it looks so mouthwatering. 10/10
Dismal_Equivalent_68 on
Oh hells ya. Love the snow goosies here in wa state. Knock em down and plate em up. A “you kill it, we grill it” should be my next restaurant. Ha. Heath dept would love that. your fat looks baller. Tidy and clean. Love it. I’m going killing tomorrow.
MadtownLems on
My dad gives me a lot of goose and I always struggle with cooking it … Any suggestions on how to accomplish this?? (Don’t expect mine to be this pretty of course)
shydumplinggg on
gorgeous, i just love the color palette !
shydumplinggg on
gorgeous, i just love the color palette !
Reasonable-Blood-255 on
no idea what most of the words mean but it looks tasty and i wanna eat it
elrabb22 on
I haven’t had this in yearsssssss and I am so glad you posted this. Thank you.
SeptumGuy on
Fucking beautiful, looks like it mightve been cut with the grain though
JazzRider on
There are many geese in my neighborhood. I will now see them a lot differently.
Equivalent_Train4184 on
Beautiful plating. The slicing has me troubled though. Whenever I see long strands of muscle tissue I’m almost certain whatever it is will be extremely chewy. Am I wrong or should it be sliced the other way?
dgsphn on
Seems like, from the pic, you’ve cut the meat within the grain. Always go against for a better texture. It looks baller otherwise 👨🍳
20 Comments
Freshly harvested goose breast (if you know what I mean). Air to plate in about 45mins
That looks amazing! I haven’t worked with much goose I would love to though.
Excellent cook, excellent plating, excellent job.
How do you do your blackberry soubise? I seem to keep running into a debate whether a soubise implies a sauce made with white onions or one made with white wine or one made with an emulsification of cold butter. What does it mean to you? It sure looks delicious!
This dish is so unique, 5/5 stars
This looks fantastic! I love the colors and simplicity, well done.
gorgeous! looks super appetizing.
Pure harmony, excellent plating, and it looks so mouthwatering. 10/10
Oh hells ya. Love the snow goosies here in wa state. Knock em down and plate em up. A “you kill it, we grill it” should be my next restaurant. Ha. Heath dept would love that. your fat looks baller. Tidy and clean. Love it. I’m going killing tomorrow.
My dad gives me a lot of goose and I always struggle with cooking it … Any suggestions on how to accomplish this?? (Don’t expect mine to be this pretty of course)
gorgeous, i just love the color palette !
gorgeous, i just love the color palette !
no idea what most of the words mean but it looks tasty and i wanna eat it
I haven’t had this in yearsssssss and I am so glad you posted this. Thank you.
Fucking beautiful, looks like it mightve been cut with the grain though
There are many geese in my neighborhood. I will now see them a lot differently.
Beautiful plating. The slicing has me troubled though. Whenever I see long strands of muscle tissue I’m almost certain whatever it is will be extremely chewy. Am I wrong or should it be sliced the other way?
Seems like, from the pic, you’ve cut the meat within the grain. Always go against for a better texture. It looks baller otherwise 👨🍳
Looks awesome, what’s in blackberry soubise?
Looks really beautiful!!