Roasted Goose Breast With 3-colour Quinoa Stew

(yields 2 servings)

1 geese breast.
½ cup of diced carrots.
½ cup of diced red peppers.
½ cup of diced green peppers.
½ cup of diced onions.
½ cup of diced celery.
½ cup of dried cranberries.
1 cup of chardonnay.
2 cups of seasoned water.
1 cup of 3-colour quinoa.
1 tsp of tumeric.
½ cup of olive oil.

1. Cook the Quinoa the way you would regular rice. Boil water seasoned with salt and pepper (2 parts water and 1 part quinoa)

2. Add the cup of quinoa with the turmeric, reduce the heat and cover the pot for 20 minutes.
3. After 20 minutes, open the pot and pour the quinoa on a tray to cool it down.

4. Sear the goose breast in a pan, skin side first. Flip the breast 2 times per side just to give a nice dark brown colour but avoid burning it.

5. Place the breast in a 350°F oven for 20 minutes.

6. Using the same pan from the goose breast, add a bit of the olive oil and sautée all the veggies together with the cranberries on high for 3 minutes then reduce to low and add the chardonnay to make the veggies sweat and generate the liquids we need to make our stew.

7. Season it to taste and add the quinoa, stirring constantly to prevent sticking to the bottom and avoid overcooking the stew.
8. When the liquid is reduced remove the breast from the oven, slice it and plate it on the stew.

8. Garnish with chopped spring onions.

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