St. Martin's Goose Breast Steak with Pear Chutney

METHOD FOR PEAR CHUTNEY

• 1
  Remove cores from pears and cut them into half-centimeter cubes.
• 2
  Peel the onion and chop it finely.
• 3
  Melt butter in a pan, in which sauté the onion until translucent, then add the chopped pears. Sauté briefly and add sugar, apple cider vinegar, nutmeg, ginger, star anise, and chili to taste. Reduce over very low heat for approximately 1.5 hours. If all the liquid reduces during cooking, add a little water – do not add more vinegar.

METHOD FOR GOOSE STEAK

• 1
  Score the skin of the breasts into millimeter grids, without cutting into the meat itself. Season with salt and pepper.
• 2
  Place the breast skin-side down in a hot pan. The skin will release a large amount of fat. Sear on this side for about 5 minutes over very high heat, so that the skin is nice and crispy. Then reduce the heat and sear the breast on the other side for about 4 to 5 minutes. Finally, sear the breasts on the sides as well. Baste with the rendered fat during cooking.
• 3
  This method will result in medium-cooked meat. If you prefer well done, sear for about 3 minutes longer.
• 4
  Then wrap the meat in aluminum foil with rosemary and let it rest for 5-10 minutes.