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Sous vide cooked coose breast sliced on a plate with green garnish and a cherry sauce

Sous Vide Canada Goose with Dark Cherry and Chardonnay Beurre Blanc

A rich, slightly sweet sauce paired with a goose breast perfectly cooked to medium-rare
5 from 1 vote
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Prep Time 20 minutes
Cook Time 3 hours
Marinate 3 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American, French
Servings 4
Calories 1388 kcal

Equipment

Ingredients
  

  • 2 Canada goose breasts

Marinade

  • 2 cloves garlic smashed
  • 1 apple sliced
  • 1/4 lemon juiced
  • Chardonnay wine as needed
  • Kosher salt
  • Black pepper freshly cracked

Beurre Blanc

  • 2 cups Chardonnay wine
  • 2 tsp garlic freshly minced
  • 1/4 tsp Kosher salt
  • 1/4 tsp black pepper ground
  • 1/4 lemon juiced
  • 1 cup fresh dark cherries pitted and halved or quartered
  • 1 tbsp brown sugar
  • 1 cup heavy whipping cream
  • 1 lb salted butter room temperature and cut into pats

Instructions
 

  • If you have a cryo or chamber vacuum sealer, seal the goose breasts in a bag with marinade ingredients. Otherwise, place these ingredients into a bowl and let the goose marinate. Marinate the goose for three to five hours, regardless of which method you use.
  • Using a sous vide cooker, sous vide the breasts (still sealed up with marinade, if possible) for 2-1/2 hours at 118 F. Remove the meat and pat it dry.
  • Reverse-sear the goose on a 600 F grill, flat top, or skillet for one minute per side. It helps to put a grill weight on the breast when searing.
  • Lightly tent the meat with aluminum foil and allow it to rest for 15 minutes before carving.
  • To make the beurre blanc, add two cups of wine, the juice from 1/4 lemon, garlic, salt, and black pepper to a medium saucepan. Bring it to a simmer. Once reduced to a third or quarter of the original amount, add one cup of heavy whipping cream. Continue to reduce until, again, the amount is approximately half, then add one cup of pitted dark cherries and one tablespoon of brown sugar. Continue to reduce until one-third of the original amount. Then, turn off the heat. Slowly stir in one pound of room-temperature pats of butter.
  • To serve, place the beurre blanc at the bottom of the plate or atop the carved goose. Garnish with fresh basil if you’d like.

Nutrition

Calories: 1388kcalCarbohydrates: 22gProtein: 39gFat: 121gSaturated Fat: 51gPolyunsaturated Fat: 10gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 310mgSodium: 508mgPotassium: 1025mgFiber: 2gSugar: 15gVitamin A: 1860IUVitamin C: 22mgCalcium: 103mgIron: 6mg
Keyword Duck, Goose, Sous Vide
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