Smoked Goose Carpaccio

Difficulty:

1/5

Ease of Preparation: Medium

Yield: 6-9 as an appetizer

Chef Siobhan Detkavich is cooking for… Libra! So… what does an Air Sign with a ruling planet of Venus eat? Libras love new ingredients presented in interesting new ways. Satiate that curiosity with this: Smoked Goose Carpaccio! Cured goose breast gets smoked (an airy technique for an air sign) and garnished with pickled shallots and Parmiggiano Reggiano!

Ingredients:

Smoked Goose Carpaccio:

2 cups (470 ml) kosher salt
2 cups (470 ml) brown sugar
2 tablespoons (30 ml) ground black peppercorns
4 goose breasts, skin off, lightly trimmed

Pickled Shallots:

2 cups (470 ml) apple cider vinegar
1 tablespoon (15 ml) salt
2 tablespoons (30 ml) sugar
1 cup (240 ml) water
10 shallots, peeled and sliced into thin rings

Cracked black pepper, to finish
Olive oil, to finish
Lightly chopped capers, to garnish
Parmiggiano Reggiano, shaved with a vegetable peeler, to garnish
Micro herbs, to garnish

Special Equipment: Smoking Gun Smoker

Method:

For the Smoked Goose Carpaccio:

In a bowl, combine the salt, sugar, and black peppercorns. Mix well.

In a shallow dish big enough to accommodate the goose breasts, spread ⅓ of the mixture. Lay the goose on top. Use the remaining mixture to completely cover the goose. Cover the dish with plastic wrap and refrigerate for 16-24 hours.

For the Pickled Shallots:

In a small saucepan over medium heat, combine the apple cider vinegar, salt, sugar, and water. Bring the mixture to a simmer until sugar has dissolved, 1-2 minutes.

Place shallots in a glass jar. Pour the warm vinegar mixture over top, ensuring shallots are submerged.

Cover the jar and refrigerate minimum 4 hours before using.

To Assemble:

Rinse the cure mixture from the goose using cold water. Pat the meat dry with paper towels

Using a very sharp knife, cut thin slices from the goose.

Arrange the slices on a chilled serving plate. Crack pepper over the goose, and drizzle slices with olive oil. Using tweezers, place 3-5 small piles of pickled shallots around the goose. Sprinkle chopped capers onto the goose, if using.

Using a vegetable peeler, shave curls of Parmiggiano Reggiano onto the meat.

Garnish with micro herbs.

Using a smoking gun and a glass dome or clear inverted bowl, smoke the dish for 2 minutes.

Serve cold with the dome still full of smoke to WOW your guests.