Sous vide goose breast with wild blueberry agrodolce and sweet pea purée

Preparation	4h 45'
Difficulty	Medium
Game	Duck
Calories	600 - 700
Activity	M 45 ; F 60
People	4
Wine pairing	Pinot Nero dell’Alto Adige

Ingredients

Goose breast:

2 goose breasts
2 sprigs thyme
2 cloves garlic
5 mL crushed juniper berries
Salt and pepper

Agrodulce:

125 mL wild blueberries
65 mL honey
15mL red wine vinegar
15mL honey
5mL fresh thyme chopped
Pinch of salt

Pea Purée:

125mL fresh peas
15mL butter
15mL 35% cream
Pinch of salt

Kcal 680*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Season the goose with the salt, pepper, juniper and thyme. Vacuum seal with the garlic and sous vide for 4 hours at 55celcius.
While the goose is cooking make the agrodolce. Add all the ingredients into a pot and simmer until the berries collapse and the sauce thickens and has a glossy appearance.
Make the pa purée by blanching the peas in salted boiling water for 2 minutes then shock in ice water. Drain and blend well until silky and smooth. Add the cream, butter and salt when reheating to serve.
Once cooked remove the goose from the bag and pat dry with a kitchen towel. Sear in a hot pan with a little oil for 2-3 minutes per side. Rest for 3-4 minutes before slicing. Sauté some swiss chard in a little butter and serve with the goose.

Sous vide goose breast with wild blueberry agrodolce and sweet pea purée

Ingredients

Preparation

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