C-Oca – Goose breast with sauce by Piergiorgio Siviero

C-Oca – Goose breast with sauce by Piergiorgio Siviero

Today we offer the recipe C-Oca chef Piergiorgio Siviero

Almost obsessive attention in the search for raw materials; fresh
fish in imaginative combinations or traditional recipes with modern executed; and game expertly served: no airs and concessions to molecular cooking to prove to be contemporary, yet elegant food with real flavors and well defined.

A resume full of international experience and top-level awards, that of Padua Piergiorgio Siviero: four years between Paris and Monte Carlo, for example, in the restaurants of Alain Ducasse, the most Monsieur-starred chef in the world.

And despite the wealth of international experience, modesty. That, along with the talent, is the basis of his success of young starred chef.

The recipe that we propose is

C-Oca

Goose breast with sauce and cola nuts

Preparation time: 1 hour 30 min

Ingredients for 4 people

For sauce

  • lard 10gr.
  • lavender flowers
  • black peppercorns

for the Pure Plum

  • 6 ripe prunes
  • 100 cl port wine

for Anchovy Bathing and Banana

  • 10 gr. garlic
  • 30 gr. anchovies in oil drained
  • 40 cl of lemon juice
  • 125 gr. fresh cream
  • 40 gr. ripe bananas

for Bruscandoli and Nettle

  • 50 gr. of bruscandoli
  • 50 gr. Nettle buds
  • Salt and white pepper q.s.

for stuffed Neck

  • giblets and Thighs 2 duck thighs Heart,
  • liver and stomach Goose
  • 1 egg
  • Salt and Pepper To Taste
  • glass of Calvados brandy 
  • an half emptied and cleaned goose neck

For the Goose with sauce

  • 2 duck breasts
  • Salt and Pepper To Taste
  • Clove of garlic
  • goose lard flavored with peppercorns and lavender 

Advice of Sommelier

Red reserves Euganean Hills DOC

Buy now the book with all the recipe!

Method

For sauce

In a saucepan, slowly melt the goose skin (except the thighs and neck), filter the fat and let it rest, add lavender and pepper for 20 minutes to infuse.

For the prunes plum

Soak the prunes for 3 hours in the port, then denocciolarle and cook for 20 minutes, blend them until you have a smooth puree.

For bathing anchovy and banana

Depriving the soul garlic and cook it for three times in boiling water; in a casse- ruola dissolve the anchovies in oil, then add the blanched garlic and ripe bananas, complete with the cream and bring to a boil, remove from the heat lemon juice.

For bruscandoli and nettles

Clean and wash the hop shoots and buds, cook them differentiated in salted boiling water for one minute, cool in ice water, drain and dry them; coat with flour and fry in boiling olive oil, drain and dry them when they are crispy, season with salt and pepper. With goose carcasses, thighs and torso bones, make a broth starting from cold water with onion, leek, garlic, black pepper, carrot, fennel, celery, a ripe tomato, salt.

For the stuffed neck and giblets thighs

Chop the flesh of her thighs apart to clean offal and chop finely, mix and knead; add an egg and eventually bread stale if too wet, add salt and pepper, sprinkle with a little glass of calvados, stuff the neck. Sewing with needle and thread ends. Bake for 20 minutes in hot broth, drain and toast in the pan skin directly. Cut in thick rings.

For the goose with sauce

Salt and pepper lightly on his chest, in a roasting pan for 4 minutes the duck skin side down so as to make it crispy, sweet on fire (65/70 ° C) put lard. add a clove of garlic. Dip the goose breast for 30 minutes, drain and dry well, cut into rectangular pieces. Spread the duck and scallops interspersed alongside the neck from the plum puree, anchovy salsare with a bath and a few drops of cola extract, conclude by placing above the chest bruscandoli and golden nettle and some lavender flower.