Goose Pastrami

Name: Goose Pastrami
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mediterranean
Ingredients: 2 skinless Canada goose (or domestic goose breasts; Kosher salt (see recipe notes); 3 grams Instacure No. 1, (good for up to 3 pounds of goose); 1/2 teaspoon dried thyme; 1/4 teaspoon celery seed; 1/4 teaspoon caraway seed; 1 teaspoon sugar; 1/4 teaspoon crushed juniper (optional); 1 teaspoon ground black pepper (plus 1 tablespoon ground black pepper); 1/4 cup brandy (red wine, vinegar or water); 1 tablespoon ground coriander

Instructions

Prep:20minCook:3h

I specifically call for Canada goose breasts here because they're the only ones I think are large enough to make this with, although domestic goose breasts will also of course work, if you have them lying around. Ditto for swan or sandhill crane breasts. Could you do it with snow goose or speck breasts? Yeah, but they'll be a lot smaller, and I'd only cure them for 24 hours instead of 24 to 36.

Updated at: Thu, 21 Nov 2024 11:34:01 GMT