Pan-Seared Goose Breast with Juniper Berry Sauce

Preparation: Season your goose breasts generously 2 to 4 hours ahead, then let them come to room temperature before cooking. This ensures even cooking through, about 6-8 minutes.

Skin Rendering: Place the breasts skin-side down in a cold pan. As the pan heats, the fat will render slowly, giving you incredibly crispy skin.

Searing: Let the skin sear undisturbed for 8 to 10 minutes until it's deeply golden and crackling crisp. Patience is everything here.

Flesh Cooking: Flip the breasts and cook the flesh side for 4 to 5 minutes until the internal temperature reaches 165°F.

Sauce Making: In the same pan, sauté minced shallots and crushed juniper berries, then deglaze with a splash of gin for aromatic depth.

Finishing: Add your stock, reduce by half, about 8-10 minutes, then swirl in cold butter to create a silky, glossy sauce.

Resting: Let the meat rest for 5 minutes before slicing. This keeps all those juices inside where they belong.