City Palate


THE ENTERTAINING ISSUE - November December Issue 2018

Goose Breast Pastrami
Goose_Breast_Pastrami

Sept/Oct 2018

Chef Matthew Batey,
Teatro

2 goose breasts rinsed and patted dry

For the brine:

8 c. water

9 oz. brown sugar

5 oz. salt

1 oz. instacure no.1 (a curing salt)*

2 t. each, coriander, crushed black pepper, fennel seed, anise seed (all toasted)

2 t. mustard seed, crushed

2 t. chile flakes

Combine the ingredients for the brine in a pot and bring to a boil. Remove from the heat and let cool. Make sure the brine is cool, then place the goose breasts in the brine, ensuring they are completely covered, and let stand for 4 days.

Remove the breasts from the brine, rinse in cold water and pat dry. Thoroughly coat the meat with dry rub and smoke gently at 180°F. for 3 hours using a combination of cherry and apple woods.

Dry Rub: In a spice grinder, blend 1/3 c. EACH sugar, black peppercorns, toasted coriander, toasted fennel seed, plus 2 t. EACH salt and chile flakes. Blend to a medium fine consistency and store in a sealable container until needed.

Once smoked, remove from the smoker and place in a vacuum seal bag with enough brine to surround the breasts, but not too much that you can’t seal the bag. Put into an immersion or sous vide circulator at 58°C. for 36 hours. This is an optional step, but it creates a fantastic texture. The goose is fully cooked after the smoking process, if you don’t have a circulator.

Chill the breasts in the fridge overnight. Thinly slice and serve with your favourite garnishes, pictured here is the plated goose breast pastrami at Teatro, the flagship property. A portion is about 2 oz. – a very tasty 2 oz.!

Serves 6 to 8.

* Find at CTR Refrigeration & Food Store Equipment Ltd.,
4840 - 52nd St. SE., and at Barbecues Galore.


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