Christmas Sous Vide Goose Breast: Crispy Outside, Tender Inside

Steps

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1. 1
   Season the goose breast evenly with the spice blend, rubbing it in lightly. Use a restrained hand with seasoning, as the vacuum process will concentrate flavors into the meat.
   ≈0:37
2. 2
   Place the seasoned goose breast into a heat-safe vacuum bag, add the orange slice and a small sprig of rosemary, then vacuum-seal the bag using a vacuum sealer.
   ≈2:08
3. 3
   Set a sous vide circulator to 80°C (176°F) and submerge the sealed goose breast in the water bath. Cook for approximately 4 hours until the meat is completely tender.
   ≈3:37
4. 4
   Once cooked, carefully open the vacuum bag and transfer the goose breast and its liquid into a pan. Reserve all the liquid—this fond will be used to make the sauce.
   ≈4:10
5. 5
   Position the goose breast skin-side up in the pan. Transfer to a preheated 200°C (400°F) oven set to broil (top heat). Roast for approximately 15 minutes until the skin is crackling and golden. The pan liquid keeps the meat juicy.
   ≈4:41
6. 6
   Remove the roasted goose breast and let it rest. Use the pan liquid to prepare a sauce. Slice the breast in half along the breastbone running through the center, creating two portions.
   ≈5:43