CTV Recipes
Search Recipes
Smoked goose carpaccio
Cured goose breast gets smoked and garnished with pickled shallots and Parmiggiano Reggiano.
YIELDS
6
TO
9
Ingredients
Smoked Goose Carpaccio
- 2 cups (470 ml) kosher salt
- 2 cups (470 ml) brown sugar
- 2 tablespoons (30 ml) ground black peppercorns
- 4 goose breasts, skin off, lightly trimmed
Pickled Shallots
- 2 cups (470 ml) apple cider vinegar
- 1 tablespoon (15 ml) salt
- 2 tablespoons (30 ml) sugar
- 1 cup (240 ml) water
- 10 shallots, peeled and sliced into thin rings
Assemble
- Cracked black pepper, to finish
- Olive oil, to finish
- Lightly chopped capers, to garnish
- Parmiggiano Reggiano, shaved with a vegetable peeler, to garnish
- Micro herbs, to garnish
Directions
Smoked Goose Carpaccio
- In a bowl, combine the salt, sugar, and black peppercorns. Mix well.
- In a shallow dish big enough to accommodate the goose breasts, spread one-third of the mixture. Lay the goose on top. Use the remaining mixture to completely cover the goose. Cover the dish with plastic wrap and refrigerate for 16 to 24 hours.
Pickled Shallots
- In a small saucepan over medium heat, combine the apple cider vinegar, salt, sugar, and water. Bring the mixture to a simmer until the sugar has dissolved, one to two minutes.
- Place shallots in a glass jar. Pour the warm vinegar mixture over top, ensuring the shallots are submerged.
- Cover the jar and refrigerate for a minimum of four hours before using.
Assemble
- Rinse the cure mixture from the goose using cold water. Pat the meat dry with paper towels
- Using a very sharp knife, cut thin slices from the goose.
- Arrange the slices on a chilled serving plate. Crack pepper over the goose, and drizzle slices with olive oil. Using tweezers, place three to five small piles of pickled shallots around the goose. Sprinkle chopped capers onto the goose, if using.
- Using a vegetable peeler, shave curls of Parmiggiano Reggiano onto the meat.
- Garnish with micro herbs.
- Using a smoking gun and a glass dome or clear inverted bowl, smoke the dish for two minutes.
- Serve cold with the dome still full of smoke to WOW your guests. Enjoy!
