Goose Breast Torchon
A twist on the simple seared goose breast, a torchon sounds really fancy but in effect, what we’re going for here is perfectly medium-rare meat with crispy skin on all sides, not just one! This preparation skews the skin-to-meat ratio a little higher, which is always a good thing in my opinion. Served alongside hearty, nourishing white beans spiked with Virginia ham and a velvety porcini demi-glace, this meal is at once rustic and elevated.
You’ll need skin on goose breasts for this recipe. If you don’t have Activia (also known as meat glue) on hand, don’t worry- you can truss it up a little more thoroughly with some butcher’s twine to hold it together. Whatever you do, don’t forget to score the skin! If you don’t, the skin will contract as you sear the exterior, resulting in a strange-looking Frankensteined mess.
We created this recipe with the sous-vide method because we wanted a perfect medium-rare center. If you don’t own a sous-vide machine, skip the vacuum sealing step and go right on ahead to sear it. Just try not to under or over cook it- you want the skin rendered and crispy and the interior bright pink.
goose breast torchon
porcini demi glace & country ham white beans
Prep time: 45 minutes active, 3-4 hours total
Serves: 2-4 as an entree
4-8 as h’or d’oeuvre
2 small skin-on goose breasts
Activia (meat glue)
1 tablespoon butter
1 cup dried porcini mushrooms, divided
1 small yellow onion, small dice, divided
2 cloves garlic, minced
¼ cup Virginia country ham, small dice (preferably Edwards)
2 cups cooked (al dente) white beans
¼ cup demi glace
(See slideshow above for visuals)
Take the goose breast and evenly dust the meat side of each with Activia if using. Press the breasts together, tapered end to thick end, with the skin side facing outwards, to create a sort of football shape. Score the skin into diamonds and tie together with butcher’s twine. Place on plastic wrap and wrap tightly. Turn 90 degrees and place on another layer of plastic wrap, wrap the opposite direction, twist ends of plastic to form a tight cylinder. If you have a vacuum sealer, seal the torchon. Place in fridge for 2 hours minimum or overnight.
When ready to cook, place in preheated sous vide bath set at 130 degrees and cook for 2-4 hours. When finished cooking, place in ice bath.
Remove from bag and remove all plastic wrap. Season with salt and pepper, cover with ground porcini. Sear on medium high heat, rolling torchon to evenly brown skin. Remove from heat and allow to rest.
Make the porcini demi-glace:
Sweat ½ of diced onion with butter in pan. Once fragrant and tender, add chopped rehydrated porcini mushrooms, & 1 cup reserved mushroom water, reduce to ¼ volume on medium low heat. Add demi glace, reduce until glassy and thick enough to coat the back end of a spoon. Remove from heat.
Make the country ham white beans:
In sauce pan, render Virginia ham for 5-10 minutes. Add in other half of chopped onion, stir and cook until fragrant and tender. Add in white beans and the other 1 cup reserved mushroom water, simmer until beans are tender and most of liquid has evaporated.
Slice torchon crosswise, place on white beans, top with mushroom and demi glace mixture.