Description

Chef Sigurður's wild cured goose salad is a fantastic mixture of a lightly salted cured meat and a sweet pop of orange flavor. This recipe has a great application as a appetizer or a starter salad and is a great dish for the Christmas Holidays.

Ingredients

• 1  Each Orange
1
• 3  Ounce(s) Weight Wild cured goose
2
• 1  Each Endive
3
•  As Needed Rapeseed oil
4
• 1/8  Cup(s) Olive oil
5
• 1/2  Cup(s) Orange juice
6
•  As Needed Coriander
7
•  As Needed Water crest
8

Directions

1. Begin by peeling the orange and cutting it into segments.
2. Place 1 endive in a vacuum sealable bag with olive oil and orange juice.
3. Next seal the bag and cook it in a water bath or Sous-vide at 100 degrees Celsius, or 210 degrees Fahrenheit for 3 minutes.
4. Next place the endive on a hot grill for 30 seconds on each side.
5. Once grilled slice the endive and cured goose for plating.
6. Dress the cured goose with rapeseed oil before plating.
7. Dress some endives with rapeseed oil.
8. Using the endives, water crest and coriander dress the plate.
9. Spice bread crumbs are a nice accompaniment with the salad.

** You can see the video on how to cure wild goose by clicking here.