After the 3 minutes of preheating at high heat, lower the temperature to about 1300☏ and place the grill grate with the goose into the Otto Grill.
Preheat the Otto Grill for 3 minutes at the highest temperature of 1500☏ with the Meat-o-Meter ser to level 5.
#Goose goose duck otto skin#
This creates a professional look for your grilled masterpiece, but it also ensures that the skin does not burst during grilling. You should prepare the desired side dishes while the goose breast cooks at a low-temperature.Ĭut the skin of the sous vide-cooked goose breast into diamond shapes. The grilled goose breast is great with potatoes or dumplings. Add high-quality olive oil and season with salt and pepper and then arrange the salad with finely chopped orange fillets. For the dressing, mix orange mustard, honey, balsamic crème, orange juice and orange zest until smooth. Just be sure to bring it back to room temperature before grilling.ĭuring sous vide cooking, prepare a complementing salad to the goose breast marinade. Tip: If you can’t grill the goose breast right away, you can cool it down in an ice cube bath and store it in the refrigerator. Set the duck breasts on the cooled grill grate immediately in preparation for your next step: the crispy sear.
After 10 hours, take the goose out of its water bath and remove the vacuum bag. Sous vide the goose breast for 10 hours at 176☏ – the long and clow cook time tenderizes the meat to a melt-in-your-mouth texture.
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