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.
Bleaching peaches
ready to be thinly sliced
After sliced I placed them in a closed container with the marination liquids: white wine vinegar and vermouth dry (martini).
sliced and put into a marinade
left aside for now
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.
Fat side down, slowly melting some of it's fat, then scooped over the other side of it to braise
just a second over the other side to get the nice color
set aside to rest
Thinly slice the breasts, trying to keep the fat layer intact
Almost entirely rare
waiting for the plating time
Plating:
A fan of peaches
...
Two slices of meat with some of the marinade liquids on
green salad on top and some grated mozzarella
...
all set to serve!
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.
it’s a peach for pete’s sake not an apricot!!!
you’re right, my mistake, fixed it! thanks