Servings<\/span>3<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>15<\/p>minutes<\/span><\/div><\/span>Marinating time<\/span>30<\/p>minutes<\/span><\/div><\/span>Total time<\/span>20<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
2 goose breasts (if with skin, score the skin)<\/span><\/p><\/li>- <\/span>
3 tbsp of maple syrup<\/span><\/p><\/li>- <\/span>
3 tbsp of balsamic vinegar<\/span><\/p><\/li>- <\/span>
3 tbsp of soy sauce<\/span><\/p><\/li>- <\/span>
1 tsp of vegetable oil<\/span><\/p><\/li>- Strawberry-maple salad<\/strong><\/li>
- <\/span>
1 tsp of dijon mustard<\/span><\/p><\/li>- <\/span>
1 tbsp of balsamic vinegar<\/span><\/p><\/li>- <\/span>
3 tbsp of olive oil<\/span><\/p><\/li>- <\/span>
1 tbsp of maple syrup<\/span><\/p><\/li>- <\/span>
salt and pepper to taste<\/span><\/p><\/li>- <\/span>
6 cups of baby spinach<\/span><\/p><\/li>- <\/span>
10-12 strawberries, sliced<\/span><\/p><\/li>- <\/span>
1\/2 English cucumber, sliced<\/span><\/p><\/li>- <\/span>
1 shallot, thinly sliced<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- In a resealable plastic bag, mix 3 tbsp of each: soy sauce, balsamic vinegar and maple syrup, and add the goose breasts. Marinade in the refrigerator for 30 minutes to 8 hours. <\/li>
- Heat a large skillet under medium heat. Remove the goose breasts from the plastic bag and pat them very dry. When the skillet is hot, coat the pan with vegetable oil and add the goose breasts, skin side down. Cook until medium-rare, 2×2-3 minutes per side. Remove the breasts from the pan and rest for 5 minutes<\/li>
- While the goose breasts are cooking, whisk the Dijon mustard, the balsamic vinegar, the olive oil and the maple syrup in a small bowl. Taste and adjust the salad dressing with salt and pepper to taste.<\/li>
- Slice the goose breasts length-wise (against the grain) and serve with a salad made with the spinach, strawberries, English cucumber, the shallot and the dressing.<\/li><\/ul><\/div>
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