Chef Jacques Haeringer shows you how to prepare his mouthwatering grilled goose breasts with chestnut stuffing
Prep time: 20 minutes
Cook time: 1-2 hours
Chestnut Stuffing Ingredients:
- 1 pound fresh chestnuts
- 4 tablespoons vegetable oil
- ½ pound pork shoulder, cubed
- ½ pound veal, cubed
- ½ pound pork belly, cubed
- 1 cup chopped onion
- 1 cup dried bread
- ½ cup milk
- 3 eggs, beaten
- 2 teaspoons sea salt
- ¼ teaspoon freshly ground pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon minced garlic
- 4 wild goose breasts
- 2 tablespoons oil
- Sea salt
- Freshly ground pepper
1. Preheat the oven to 450 degrees. With a small, sharp knife, incise an X through the outside shell of each chestnut. Put chestnuts in shallow baking pan and place in oven for 10 minutes. Remove from heat.
2. When cool, remove outer shell and peel off the inside skin. The peeling process becomes more difficult as the chestnuts cool, so it may be necessary to reheat some of them. There will be approximately three cups (canned or frozen chestnuts may be substituted).
3. Reduce the oven temp to 400 degrees. Heat two tablespoons of the oil in a large skillet over high heat and sauté half of the cubed meat. When the meat is lightly browned, add half the onions, and continue cooking several minutes. Transfer the meat and onions to a baking pan and cool.
4. Repeat with the remaining meat and onions (two pounds of sausage can be substituted for the cubed meat). Soak the bread in the milk, adding more milk if necessary to completely moisten. Wring out the bread with your hands, discarding the milk.
5. Using a fine disc, grind the cooled meat, onions, and bread into a mixing bowl. Add all the ingredients except the chestnuts. Sauté a small patty of stuffing and taste for seasoning, adjusting if necessary. Mix in the thoroughly drained chestnuts.
6. Place the stuffing in a buttered oven-proof casserole, or a loaf pan and cover with foil. Set the casserole into a small roasting pan two-thirds filled with water. Bring to a boil and transfer to the preheated oven. Bake for one to two hours, reducing the temperature if the water boils rapidly.
7. The internal temperature of the stuffing should reach 160 degrees on a meat thermometer. Remove from the oven.
1. Coat the breasts with oil and season with salt and freshly ground pepper. On a hot grill, place breasts skin side down.
2. Depending on the size of the goose breasts, for medium rare, grill for two to three minutes, turn the breasts and cook for another two to three minutes. Remove from the grill and allow to rest for five minutes.
About the Author:
Chef Jacques is a hunter, wild game culinary expert and frequent “Today Show” guest. Visit his site for more on his books, classes and renowned restaurants, L’Auberge Chez Francois and Jacques’ Brasserie.