delta waterfowl cooking contest firedisc

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Carne Asada Goose
by Ben Davenport
1834
Contest is finished!
https://deltawaterfowl.org/contests/camo-cooking-contest/?contest=photo-detail&photo_id=106593
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1834
Title:
Carne Asada Goose

Author:
Ben Davenport

Description:
Time: 24 hrs marinating 20 minutes prep and cook Ingredients: -Canada Goose breast -One bunch of cilantro -1/4 bunch of parsley -six cloves of garlic -three oranges (juiced) orange juice works if you don’t have fresh oranges -one lime (juiced) -large jalapeño, seeded -medium shallot -about a 1/4 cup of olive oil -two tablespoons of soy sauce -cumin, to taste -salt, to taste -coarse black pepper, to taste Preparation: - [ ] To make your chimichurri sauce- rough chop your fresh ingredients and add them to a food processor. Juice oranges and lime. Add cumin, salt and pepper to taste. For a more traditional Chimichurri you can replace the citrus juice with red wine vinegar. - [ ] Marinate your Goose breast in some of the chimichurri sauce reserving a portion of it for later for 24hrs. - [ ] After marinating, heat an oiled oven safe skillet on high heat and sear the goose breast. Both sides, for approximately 2min per side. Place skillet in oven at 325°F for approximately 7min or until the breast reaches an internal temperature of 128°F. Remove from pan and allow to rest on cutting board. Serving: - [ ] After resting the goose will be medium rare and ready to serve. Cut goose, plate and top with reserved Chimichurri sauce. - [ ] We served with a quick pickled Red onion and radish. Along with seasoned avocado slices and Spanish rice. - [ ] Enjoy!!
Description:
Time: 24 hrs marinating 20 minutes prep and cook Ingredients: -Canada Goose breast -One bunch of cilantro -1/4 bunch of parsley -six cloves of garlic -three oranges (juiced) orange juice works if you don’t have fresh oranges -one lime (juiced) -large jalapeño, seeded -medium shallot -about a 1/4 cup of olive oil -two tablespoons of soy sauce -cumin, to taste -salt, to taste -coarse black pepper, to taste Preparation: - [ ] To make your chimichurri sauce- rough chop your fresh ingredients and add them to a food processor. Juice oranges and lime. Add cumin, salt and pepper to taste. For a more traditional Chimichurri you can replace the citrus juice with red wine vinegar. - [ ] Marinate your Goose breast in some of the chimichurri sauce reserving a portion of it for later for 24hrs. - [ ] After marinating, heat an oiled oven safe skillet on high heat and sear the goose breast. Both sides, for approximately 2min per side. Place skillet in oven at 325°F for approximately 7min or until the breast reaches an internal temperature of 128°F. Remove from pan and allow to rest on cutting board. Serving: - [ ] After resting the goose will be medium rare and ready to serve. Cut goose, plate and top with reserved Chimichurri sauce. - [ ] We served with a quick pickled Red onion and radish. Along with seasoned avocado slices and Spanish rice. - [ ] Enjoy!!