This recipe was originally contributed to Outdoor News.
During the summer I try to grill as much as I can. Partly because I love dining al fresco, and also because I like to keep the mess out of the kitchen. This salad uses the best of summer produce, many of which you likely have in your garden, and calls for grilling wild goose breast, stone-fruit and crusty bread.
You can use any type of stone-fruit you like for this recipe, I used a mix of nectarines, peaches and apricots. Make sure to choose fruit that is ripe, but not overly soft so that it doesn’t fall apart on the grill.
The stone-fruit will caramelize and intensify in flavor on the grill. That sweetness complements wild game, especially goose, really well.
The salad is drizzled with a little bit of homemade garlic olive oil and some quality reduced balsamic vinegar. My absolute favorite is a 12 year aged balsamic vinegar from the Modena region of Italy and can be purchased at Sur La Table (I can assure you I am not being paid to advertise this, I am literally just obsessed with this vinegar!)
The toasted garlic olive oil is really easy to make and tastes great on everything! However, a word of caution is advised. The garlic olive oil is best if used immediately but can be made in advance and stored in an air tight container in the refrigerator for no more than a couple of days. Garlic can harbor botulism spores. Consuming homemade garlic olive oil that has been sitting out at room temperature or kept for too long (even in fridge) will increase the risk of getting botulism poisoning. However, you shouldn’t have to twist anyone’s arm to consume it immediately, especially if you have that grilled ciabatta bread for dipping!
You can choose a field of mixed greens or boston leaf lettuce for the salad base. Just be sure to have plenty of ripe tomatoes and fresh basil on hand to serve!
- ¼ C. Olive Oil
- 2 Cloves Garlic, minced
- 2 Goose Breasts (Canada or Snow)
- 4 Peaches, Nectarines and/or Apricots, halved
- Ciabatta bread, cut into ½" slices
- 1 pt. Cherry tomatoes, sliced
- 1 C. Basil Leaves
- 1 Head of Lettuce (romaine, butter, field greens, etc.)
- Quality Balsamic Reduction
- Oil for cooking
- Salt + Pepper to taste
- Warm the olive oil in a saute pan over medium heat for 3 - 5 minutes. Add the minced garlic and cook for about 3-5 minutes until golden, stirring continuously to avoid burning. As soon as it reaches the golden color, remove from heat and let it cool. Use immediately or store in the fridge. See notes below for risks.*
- Prepare the Goose for grilling by gently tenderizing and seasoning with salt and pepper before cooking. Preheat grill over medium- high heat.
- Brush the stone fruit halves and slices of ciabatta bread with a touch of oil and season with salt and pepper. Grill until the fruit until they begin to soften, and the bread begins to slightly char. Remove and set aside to cool. Slice the fruit into wedges for serving, and tear or chop the bread for the salad.
- Grill the goose breasts for about 5 -8 minutes per side for medium rare. Allow the meat to rest under foil after cooking to let the juices run back in.
- Slice the goose breast and serve with the lettuce, tomatoes, basil, stone-fruit, and grilled bread. Drizzle equal amounts of the garlic oil and the balsamic reduction to taste.