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Goose breast strips

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Repos : 1 heures

Goose breast strips à la Bertalienne for 2 people:

  1. A beautiful goose breast (this one is from a farm in Dordogne) weighing approximately 320g.
  2. Garnish:

  3. 150g organic Pink Fir Apple potatoes
  4. 100g cleaned brown Paris mushrooms
  5. Unsalted butter
  6. A few fresh or dried sage leaves.
  7. For the sauce:

  8. 1 finely chopped shallot
  9. 5 cl dry white wine
  10. 8 cl veal juice
  11. 1 tablespoon organic or homemade red currant jam
  12. Salt and freshly ground pepper
  13. Rapeseed oil
Goose breast strips
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1- In a saucepan, pour 1 liter of water, add salt and a bit of thyme, and a bay leaf. Then add your freshly washed potatoes, cook for 20 minutes.

2- Meanwhile, prepare your sauce.
Gently sauté your finely chopped shallot with a bit of butter, then pour in your white wine, let it reduce a bit, then add your meat juice, cook for five minutes, season with a little salt and freshly ground pepper.

3- Your potatoes are almost cooked, drain them, cut them into quarters lengthwise. In a wok, pour in a little oil and a generous knob of unsalted butter, add your mushrooms, salt, and pepper, cook for 5 to 6 minutes, then add your potatoes once they have acquired a beautiful color, salt, and season with your chopped sage leaves, cover, and turn off the heat.

4- Let's cook the breast.
Place it in your pan with the skin side down, cook for 5 minutes, then flip it, salt, and pepper, cook for another 4 minutes, then remove from heat and let it rest for 10 minutes.

5- Plating:
Heat and plate your garnish, bring the sauce to a boil, and plate the sliced breast. Serve the sauce separately to warm the duck by pouring it immediately over the top.
credits photo : Brigitte Bertaux@AFtouch

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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