British Grilled Goose Breast with Sage and Port Sauce

Introduction

Grilled goose breast with sage and port sauce is a delicious and elegant dish that brings out the best in wild game. Utilizing the Arteflame grill, this recipe ensures a perfect steakhouse-quality sear and slow cooks the meat to juicy perfection. The griddle's unique heat zones allow you to grill complimentary sides seamlessly. Enjoy the rich flavors of goose with a delightful port sauce made directly on the flat cooktop, ensuring a seamless cooking experience without the need for additional pots and pans.

Ingredients

• 2 boneless goose breasts
• 2 tbsp butter
• 1 tsp coarse salt
• 1/2 tsp black pepper
• 1 tbsp fresh sage, chopped
• 1/2 cup port wine
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 small shallot, finely chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the oil-soaked napkins inside the grill and stack firewood on top.
3. Light the napkins and let the wood catch fire.
4. Wait about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the Goose Breasts

1. Pat the goose breasts dry with a paper towel.
2. Season both sides with salt, black pepper, and fresh chopped sage.
3. Let the breasts rest at room temperature while the grill heats up.

Step 3: Sear the Goose Breasts

1. Place the goose breasts on the center grill grate at high heat (1,000°F).
2. Sear each side for about 2 minutes until a beautiful crust forms.
3. Move the goose breasts to the cooler griddle cooktop to continue cooking.

Step 4: Grill to Perfection

1. Cook the goose on the griddle cooktop, flipping occasionally.
2. Use a meat thermometer to check doneness; remove at 135°F for medium-rare.
3. Let the meat rest—carryover cooking will bring it to 150°F.

Step 5: Prepare the Port Sauce

1. On the griddle cooktop, melt butter and sauté shallots and garlic until fragrant.
2. Pour in port wine, balsamic vinegar, and honey.
3. Simmer the sauce until reduced and slightly thickened, stirring occasionally.

Step 6: Serve

1. Slice the rested goose breasts thinly.
2. Drizzle the port sauce over the slices.
3. Serve immediately and enjoy!

Tips

• Always let meat rest before slicing to retain juices.
• Adjust cooking zones on the griddle for optimal heat control.
• Use real wood for authentic grilled flavors.
• Remove goose at 15°F below the target temperature to allow for carryover cooking.

Variations

1. Garlic and Rosemary: Replace sage with fresh rosemary and add minced garlic to the seasoning.
2. Spicy Honey Glaze: Brush the goose with a mix of honey and cayenne before grilling.
3. Orange and Thyme: Add orange zest and fresh thyme for a citrusy touch.
4. Bourbon and Maple: Use bourbon and maple syrup instead of port for a smokier glaze.
5. Balsamic and Fig: Add fig preserves to the sauce for a rich, fruity flavor.

Conclusion

Grilling goose breast on the Arteflame grill ensures a stunning, flavorful dish that's easy to make. The reverse sear method locks in juiciness while the port sauce provides a perfect finishing touch. Try different variations for unique flavors and enjoy the seamless grilling experience!

Best Pairings

• Roasted Brussels sprouts with bacon
• Creamy mashed potatoes
• Grilled asparagus
• Full-bodied red wine such as Cabernet Sauvignon
• Fresh-baked sourdough bread