Smoked Goose Breast With Pear Salad
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- region
- freshly-ground black pepper -- to taste salt -- to taste
- -- still intact
- 1/2 smoked goose breast - -- (abt 3/4 lbs), fat
- 2 bunches arugula -- trimmed, washed, and spun dry zest and juice of 1 lemon
- 2 medium cornice pears -- perfectly ripe
- 6 tablespoons extra-virgin olive oil from lake como
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
Chef Wood
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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 350 degrees.
- 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