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Goose Breast with White AsparagusFrom Italian Cooking and Living, August/September 2004
2 goose breasts, about 8-10 ounces each
salt and freshly ground pepper
flour for dredging
2 pounds white asparagus (or substitute green), 1 pound diced and 1 pound whole
1 cup dry white wine
2 medium potatoes, peeled
vegetable oil for frying
1 cup dried cannellini beans, soaked overnight and drained
6 tablespoons butter, divided
2 sheets phyllo dough, thawed and cut into strips
Season the goose breasts with salt and pepper, and dredge in flour. In a skillet over medium heat, sear the meat until golden-brown, starting with the fat side down, about 8 minutes. Pour out any excess fat, and add the diced asparagus. Add the wine, and cook for 10 more minutes, or until the meat is cooked through. Keep warm.
Slice the potatoes paper-thin using a mandoline. Arrange several overlapping slices in a deep-frying basket, and fry in hot oil until golden. Remove and drain. Repeat to make 4 potato baskets. Meanwhile, boil the cannellini beans in salted water until tender. Purée, and add 4 tablespoons of butter. Season with salt and pepper.
Preheat the oven to 450°. Boil the remaining asparagus in salted water until tender. Drain, let cool, and divide into 4 portions. Wrap each bundle in a strip of phyllo dough, place in a baking dish and sprinkle with the Grana and remaining butter. Place in the oven, and bake until the phyllo dough crisps up, about 7 minutes.
Slice the goose breast, and arrange it on 4 individual plates. Simmer the asparagus sauce until it thickens, and pour over the meat. To serve, garnish with an asparagus bundle, fresh herbs and a potato basket filled with the cannellini purée. Serves 4
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