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Hôtellerie Champêtre - Auberge et Hôtels du Québec
Chef(s) Martin BOUCHER (Manoir des Érables) offer(s) you the following main dish:

Sliced Goose Breast served with Earth Cherry and Buckwheat Honey scented Sauce

Ingredients :

  • 4 Domestic goose breast
  • 100gr Earth cherry
  • 30 gr Buckwheat honey
  • 30 gr Butter
  • 15 gr Shallots
  • 50 ml 35% cream
  • Salt and pepper as you wish
  • 100 ml Mead
  • 4 Potato cake
  • 12 Sweet peas

Preparation :

Potato cake:

  • Peel and do julienne 4 potatoes.  Put salt and pepper as you wish
  • Add butter in the cercle and put the potatoes inside.  Bake 30 minutes in a hot oven

Goose breast:

  • Baked breast on the skin side, in a non-adhesive pan to a pink color of the meat
  • Chop finely the shallots,  add it to the honey and meat
  • Reduce
  • Add earth cherry and reduce to a sirup mixture, add cream and seasoning
  • Slice the goose breast in "aiguillette"
  • Display the sauce around in the plate, add the goose "aiguillette" and decorate with crispy sweet peas

    • Comments :

    • Enjoy it



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    © Hôtellerie Champêtre 2001-2012     
    Ministère du Tourisme    Quebec Resorts & Country Inns
    receives financial support
    from Tourisme Québec


    Hôtellerie Champêtre
    1255 rue University, bureau 430
    Montréal (Québec)
    H3B 3B6

    Printed on: Wednesday, May 23, 2012
    Phone: 514 861-4024
    Fax: 514 861-4032
    Toll free: 1 800 861-4024
    E-mail: info@hotelleriechampetre.com
    Website: http://www.quebecfinestinns.com/