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Irvixens Roasted Garlic Goose Breasts Recipe

Irvixens Roasted Garlic Goose Breasts Recipe
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Cooking Time : 45 minutes
Serving : 6
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Prepare the ingredients before making Irvixens Roasted Garlic Goose Breasts in your home. Then, follow these steps below to serve Irvixens Roasted Garlic Goose Breasts for your family or friends.

Ingredients: Irvixens Roasted Garlic Goose Breasts

  • 20 clove Garlic
  • 2 tbsp Olive oil
  • 3 large Goose breasts
  • 1 Salt and pepper
  • 1 as needed Toothpicks
  • brine
  • 3/4 cup Salt
  • 1 cup Packed brown sugar
  • 1 gallon Water
  • stuffing
  • 1/2 cup Cream cheese, softened
  • 1/2 cup Grated Parmesan cheese
  • 2 tbsp Herbs de province
  • 1 cup Seasoned croutons

How to Make Irvixens Roasted Garlic Goose Breasts

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Irvixens Roasted Garlic Goose Breasts in your home by yourself.

    Step 1
  • Prepare brine: mix sugar, salt and water, until salt and sugar dissolve. Place goose breasts in brine and refrigerate 12-24 hours.
  • Step 2
  • Roast garlic: preheat oven to 325?F. Toss garlic cloves with olive oil and spread on a tinfoil lined jelly roll pan. Bake for 10 minutes. Flip and bake another 8 minutes, be careful not to burn.
  • Step 3
  • While garlic roasts, prepare goose breasts. Butterfly breasts and pound with mallet to flatten for even thickness. Liberally season with salt and pepper on both sides. Set aside.
  • Step 4
  • Prepare stuffing: run croutons through food processor until crumbs. Mix all stuffing ingredients, adding roasted garlic. Use mixer to thoroughly incorporate.
  • Step 5
  • Preheat oven to 400?F. Place 1/3 stuffing mixture along each breast and press to compact mixture. roll up each breast, securing stuffing with your fingers while rolling. Secure edges with toothpicks. Place on pan you Roasted the garlic on and bake 8-10 minutes, flip breasts and bake additional 8-10 minutes.
  • Step 6
  • Remove breasts from pan and loosely tent with foil. Let stand 5 minutes before slicing.
  • Step 7
  • Adapted from a recipe in ducks unlimited magazine.
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