This is a simple yet delicious dish. I wanted to use breast of duck for it but couldn’t find any. Apparently all these things are not easy to find in Israel. I ended up taking two breasts of goose. There’s hardly any fresh goose meat so I had to settle for good quality frozen meat. Started out with the peaches. I chose the firm ones and bleached them to peel. It was harder then peeling the tomatoes for the terrine. In the end there was only one misfortune casualty.
After sliced I placed them in a closed container with the marination liquids: white wine vinegar and vermouth dry (martini).
Making the goose: The breasts were brought to room temperature and then braised in their own fats. My cat got crazy from the scent of the braising meat, He jumped around asking (and getting of course) his fair share.
My guests were told they could eat the fat layer but don’t have to. The juices and the sweetness of the peaches were very complementary to the goose meat, which had delicate but unique meat flavor.