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.