(Total prep time: 5-minutes / total cook time: 25 minutes)
2 goose breasts
2 tsp. olive oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. ground pepper
2 cloves minced garlic
3/4 cup balsamic vinegar
Preheat cast iron skillet on stovetop over medium heat.
Trim the fat off the goose breasts and place into shallow glass dish or plate. Drizzle about 1 tsp. olive oil over the top of the breasts and sprinkle salt, garlic powder & pepper. Rub into both sides.
Place the goose breasts into the pan and brown for about 10 minutes on each side depending on thickness. Cover with about 3 minutes remaining to achieve an internal temp. of around 130 degrees for med-rare. Remove from pan and set aside.
For the Balsamic Glaze: Turn to medium-low heat. Add 1 tsp. olive oil to pan and saute minced garlic for about 20-30 seconds. Add balsamic vinegar and reduce by about half. The consistency should be like a thick maple syrup.
Slice the goose breast into 3/4 inch slices, drizzle the balsamic glaze over the top and enjoy. We tossed a few mushrooms into the pan and browned for about 5 min. after the duck breast was finished, before starting the glaze. Oven roasted potatoes also go great!