Corned Goose Breast
Corned goose breast is one of those recipes that you make when you and your buddies are fortunate enough to pile up a couple bag limits of geese. I gut and pluck my geese, saving the skin and fat in order to render it for making goose leg confit. The boneless and skinless goose breasts are perfect...
- Servings: 6
Source: themeateater.com
Ingredients
- boneless, skinless goose breasts, about three to four pounds of meat
- lbs. small white potatoes, scrubbed and halved or quartered
- small green cabbage, outer leaves discarded, cut into 12 wedges
- medium onions, peeled and halved
- quarts water
- Morton’s Tender Quick
- brown sugar
- pickling spice
- head garlic, cut in half horizontally
- bay leaves
- bag baby carrots
- package frozen pearl onions
- Grainy or spicy mustard