Smoked Goose Breast With Pear Salad
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 6 tablespoons extra-virgin olive oil
- 1/2 smoked goose breast -- fat still intact
- freshly-ground black pepper -- to taste salt -- to taste
- 2 bunches arugula -- trimmed, washed, spun dry zest and juice of 1 lemon
- 2 medium cornice pears -- perfectly ripe
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Slice goose breast on bias very thin and pound lightly between oiled waxed paper.
- Lay 6 or 7 slices on each of 4 plates and set aside.
- Preheat oven to 350F.
- Core and slice the pears 1/16-inch thick. Toss in bowl with arugula, lemon juice and olive oil.
- Season with salt and lots of pepper. Place plates in oven for 20 seconds, until just warm and remove.
- Divide salad over each, garnish with zest and more cracked black pepper, and serve.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Grater