The low temperature vacuum goose breast is a real “modern classic”: a classic in popular cuisine reinvented with contemporary cuisine techniques. It is best served with a mix of sauces that can enhance the sweetness of its meat.
Wash the goose breasts and then dab them with kitchen paper. It is important to remove all impurities from the skin. Rub with olive oil, salt and pepper, previously crushed with the mortar. Place the meat inside the special cooking bags with the star anise and cinnamon, one breast per bag and vacuum-pack.
Set the roner to 58°C and once the temperature has been reached, immerse the meat for two and a half hours. Then immerse the bag in water and ice to stop the cooking cycle and store it in the fridge, ready to be consumed.
N.B. You can increase the cooking times up to a maximum of 4 hours, decreasing the juiciness of the meat but still obtaining a nice pink effect at the core.
Preserve cooked meat by immediately transferring the bags to the blast chiller and choosing the cooling function at 3°C. This way, the goose breast can be stored in the fridge for 15 days.
Obtain a tender and tasty meat by placing the bag in the vacuum drawer and actuating the Chef cycle to activate a rapid meat marinating cycle. Once the cycle is completed, seal the bag with maximum suction and seal. Set the Ultracombi to steam cooking mode at 57°C for 2 hours and 30 minutes. The oven will quickly reach the temperature and the message “Insert Food” will appear on the display to insert the bags on the special perforated tray.
Once the cooking cycle is completed, brown the meat in a pan.