Braised Goose Breast with Pomegranate and Lime Pressure Cooker Recipe

Braised Goose Breast With Pomegranate And Lime Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 15 minutes at HIGH pressure

• ½ cup unsweetened pomegranate juice
• ¼ cup orange juice
• 1 boneless, skinless domestic goose breast (about 1 pound), cut into two sections
• sea salt and freshly ground black pepper
• 1 tablespoon rendered goose fat, unsalted butter, or olive oil
• 2 large shallots, finely chopped
• 2 ribs celery, finely chopped
• 1 cup reduced-sodium chicken broth
• 2 limes, zest finely grated, then limes cut into quarters
• 2 tablespoons lime marmalade or apricot jam
• pomegranate seeds, for serving (optional).

Method

1. Place the pomegranate and orange juices in a shallow container with a lid or a ziptop plastic bag large enough to hold the two half goose breasts
2. Score the skin side in a crosshatch pattern with your sharpest knife
3. You want about 5 to 7 cuts on each angle; take care not to cut down into the meat
4. With your fingers, pull all but just a little of the visible fat off
5. Save the fat to be melted down for cooking other dishes
6. Salt and pepper the goose on both sides, then place in the marinade for 2 hours to overnight in the refrigerator
7. Remove the breasts from the marinade; reserve the marinade
8. Let the breasts stand for 15 minutes at room temperature
9. In a 5- to 7-quart pressure cooker over medium-high heat, melt the butter or oil
10. Pat the goose breasts dry with paper towels and place, skin side down, in the pot to sear lightly for 3 minutes
11. You want to do most of the browning on this side
12. Adjust the heat to get a steady sizzle
13. Turn the breasts and cook for 2 minutes
14. Also sear them on the cut side
15. Transfer to a plate and tent with aluminum foil
16. Pour all but 2 tablespoons of fat from the pot (reserve the extra for another use)
17. Add the shallots and celery and cook, stirring a few times, until softened, about 2 minutes; do not brown
18. Add the broth, marinade, and lime zest
19. Bring to a boil, scraping any browned bits from the bottom of the pot with a wooden spoon
20. Return the goose breasts along with any accumulated juice to the pot
21. Tuck the lime wedges in the spaces around the breasts
22. Close and lock the lid
23. Set the burner heat to high
24. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
25. Set a timer to cook for 15 minutes
26. Remove the pot from the heat
27. Open the cooker with the Quick Release method
28. Be careful of the steam as you remove the lid
29. Transfer the goose to a cutting board for 5 minutes
30. A goose breast is just like a steak: If you don’t rest it, the juices will run out of it when you slice it
31. Stir the marmalade into the pot
32. When serving a goose breast, always serve it skin side up, with its sauce underneath
33. Slice the breast against the grain into thin slices and serve with the pan juices
34. Sprinkle with pomegranate seeds, if you like

Full List of Pomegranate Recipes
Full List of Meat Recipes