Dried Goose Breast
Appetizers • European
Description
The author of this recipe is Chef John Smith from a popular American restaurant.
Ingredients
- Goose fat 0 lbs
- Flaky sea salt 5 oz
- Clove 0 oz
- Green peppercorns 0 oz
- Ground Cinnamon 0 oz
- Paprika 0 oz
Step-by-Step Guide
Step 1
Make incisions across the entire surface of the chicken breasts. Rub the meat with coarse sea salt, place it in a dish, and leave it in the refrigerator for 24 hours.
Step 2
Next, remove the meat and rinse it under cold water to remove the salt. In a mortar, crush the pepper and cloves, then add the cinnamon and paprika flakes. Coat the breasts in these spices, tie them with culinary twine, and hang them to dry in a warm (75°F) well-ventilated room for three days.
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