St. Martin's Goose Breast Steak with Pear Chutney

4 SERVINGS

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INGREDIENTS FOR PEAR CHUTNEY

3 pears
1 medium red onion
200 ml apple cider vinegar
60 g brown sugar
2 tablespoons butter
1 piece star anise
A pinch of ground nutmeg
A pinch of ground ginger
A pinch of saffron
Chili flakes

INGREDIENTS FOR STEAK

560 g goose breast Marge
Salt
Freshly ground black pepper
3 sprigs rosemary

INSTRUCTIONS FOR PEAR CHUTNEY

1
Remove the cores from the pears and cut them into half-centimeter cubes.
2
Peel the onion and chop it finely.
3
Heat the butter in a pan, add the onion and let it become translucent, then add the chopped pears. Briefly sauté and add sugar, apple cider vinegar, nutmeg, ginger, star anise, and chili to taste. Reduce on a very low flame for about 1.5 hours. If all the liquid reduces during the process, add a little water - do not add more vinegar.

INSTRUCTIONS FOR GOOSE STEAK

1
Score the skin of the breasts into millimeter grids without cutting into the meat. Salt and pepper them.
2
Place the breast skin-side down in a hot pan. The skin will release a large amount of fat. Sauté on this side for about 5 minutes very vigorously, so the skin becomes nicely crispy. Then reduce the heat and sauté the breast on the other side for about 4 to 5 minutes. Finally, sear the sides of the breasts. Baste with the rendered fat during the process.
3
This method will give you medium-cooked meat. If you prefer well done, sauté for about 3 minutes longer.
4
Then wrap the meat in aluminum foil with rosemary and let it rest for 5-10 minutes.

Tip

Serve the meat with pear chutney, sliced into thin slices - season with salt and pepper on the plate to taste.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.