Cooking goose breast in sous vide is probably one of the easiest things to make with juicy and rich flavors dish.
I urge you to try salt and sweet recipes - both of them will infuse goose breast flavors and take it to the next level.
After trying the first time Goose breast in sous vide, I always keep a few pieces in my fridge and it always leaves a good impression among my friends when they come over.
I have 2 simple winning recipes, which also suites for duck breast:
onion powder - don't afraid to play around with spices
Ingredients (honey based)
Slices of orange
Score the fat layer in order to absorb the seasoning from every size.
This will help out later on when in the searing process to render the fat layer.
Add the seasoned goose breast to the bag with all the ingredients.
Seal the bags with vacuum and submerge it into the preheated water.
Cook the goose breast at 57c for 3 hours.
After 3 hours, remove the goose breast from the bag and dry it with a paper towel.
Preheat your skillet over high heat and start searing the breast first on the skin layer until you'll get a caramelized and crispy crust.
No need to add additional oil into the skillet - the skin will produce enough fat while it's been cooked.
Turn it over and sear only for 30 seconds to get a thin caramelized layer.
Final result - juicy & rich flavored