Pan-Seared Goose Breast with Chocolate Balsamic Sauce

Ingredients:

• 2 boneless goose breasts, skin on
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp dried rosemary
• 1 tbsp garlic & roasted chili olive oil (or butter olive oil for a milder taste)

Chocolate Balsamic Sauce:

• ½ cup chocolate balsamic vinegar
• ¼ cup red wine (or broth if preferred)
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1 tbsp butter or olive oil
• 1 oz dark chocolate (70% or higher), finely chopped

Instructions:

1. Prepare the Goose Breast: Pat the goose breasts dry and score the skin in a crosshatch pattern (being careful not to cut into the meat). Season with salt, pepper, smoked paprika, and rosemary.
2. Sear the Goose: Heat a skillet over medium heat. Place the goose breasts skin-side down and cook for about 6-8 minutes, until the skin is crispy and golden brown. Flip and cook for another 3-5 minutes for medium-rare (or longer if preferred). Let rest for 5 minutes.
3. Make the Sauce: In the same pan, remove excess fat (leave about 1 tbsp). Add garlic and sauté for 30 seconds. Pour in chocolate balsamic and red wine, scraping the pan to deglaze. Stir in honey and let it reduce for about 5 minutes until slightly thickened.
4. Finish the Sauce: Remove from heat, whisk in butter and dark chocolate until smooth.
5. Serve: Slice the goose breast and drizzle with the chocolate balsamic sauce.

Side Dishes to Pair with Goose

Goose is rich and flavorful, so these vegetarian sides will provide balance:

1. Roasted Sweet Potatoes with Spiced Butter Olive Oil

Sweet and earthy flavors contrast beautifully with the chocolate balsamic sauce.

• Toss cubed sweet potatoes with butter olive oil, cinnamon, and smoked paprika.
• Roast at 400°F for 25-30 minutes until caramelized.

2. Brussels Sprouts & Apple Slaw with Fig Balsamic

A fresh, crisp contrast to the richness of the goose.

• Shred Brussels sprouts and toss with thinly sliced apples.
• Dress with fig balsamic vinegar, Persian lime olive oil, Dijon mustard, and a pinch of salt.

3. Wild Mushroom & Herb Risotto

Savory and creamy, this pairs well with the dark chocolate notes in the sauce.

• Sauté mushrooms in garlic mushroom olive oil, add Arborio rice, and cook slowly with broth.
• Finish with fresh thyme and a drizzle of truffle olive oil.

4. Grilled Asparagus with Lemon Olive Oil & Parmesan

A bright and fresh complement to the rich goose.

• Toss asparagus with lemon olive oil, grill until tender, and sprinkle with Parmesan or toasted almonds.

5. Pomegranate & Walnut Wild Rice

Nutty, slightly tart, and fragrant—this side balances the intensity of the goose.

• Toss cooked wild rice with pomegranate balsamic, toasted walnuts, and chopped fresh herbs.