Chef Matthew Batey,
2 goose breasts rinsed and patted dry
For the brine:
8 c. water
9 oz. brown sugar
5 oz. salt
1 oz. instacure no.1 (a curing salt)*
2 t. each, coriander, crushed black pepper, fennel seed, anise seed (all toasted)
2 t. mustard seed, crushed
2 t. chile flakes
Combine the ingredients for the brine in a pot and bring to a boil. Remove from the heat and let cool. Make sure the brine is cool, then place the goose breasts in the brine, ensuring they are completely covered, and let stand for 4 days.
Remove the breasts from the brine, rinse in cold water and pat dry. Thoroughly coat the meat with dry rub and smoke gently at 180°F. for 3 hours using a combination of cherry and apple woods.
Dry Rub: In a spice grinder, blend 1/3 c. EACH sugar, black peppercorns, toasted coriander, toasted fennel seed, plus 2 t. EACH salt and chile flakes. Blend to a medium fine consistency and store in a sealable container until needed.
Once smoked, remove from the smoker and place in a vacuum seal bag with enough brine to surround the breasts, but not too much that you can’t seal the bag. Put into an immersion or sous vide circulator at 58°C. for 36 hours. This is an optional step, but it creates a fantastic texture. The goose is fully cooked after the smoking process, if you don’t have a circulator.
Chill the breasts in the fridge overnight. Thinly slice and serve with your favourite garnishes, pictured here is the plated goose breast pastrami at Teatro, the flagship property. A portion is about 2 oz. – a very tasty 2 oz.!
Serves 6 to 8.
* Find at CTR Refrigeration & Food Store Equipment Ltd.,
4840 - 52nd St. SE., and at Barbecues Galore.