Goose breast sous-vide

Ingredients for 2 servings:

• ½ goose breast, approx. 300 g
• salt and pepper
• Paprika powder, sweet
• Clarified butter
• 1 shallot(s)
• possibly goose stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 hours; Total time approx. 12 hours 20 minutes

Rub the boneless goose breast with the spices, vacuum seal it in a bag, and cook in a water bath at 65°C for 12 hours. Then remove the goose breast from the bag. Collect the cooking liquid. Heat clarified butter in a pan until very hot. Briefly sear the goose breast on the inside, briefly to prevent overcooking, then remove and keep warm. Finely chop the shallot, sauté it in the pan juices, pour in the cooking liquid and, if desired, goose stock, reduce slightly, then thicken with gravy thickener or butter, if desired. I served it with cauliflower and parsley potatoes. The meat is cooked through and buttery tender.