All right cape chef.
That last response right there may tip me into going for it!
Now, let me break this down, please note that I am not good at "a little of this and a little of that
" which is why I'm a better baker. Also. I will be travelling to their family's house about 2 hours away and my not have access to the net so I need to be clear on everything before I go.
AND, I just called and currently can't get ahold of anyone to verify whether the breast has skin or not. It was a trade between hunters, fish for goose. So I need to know what I happens if there is no skin because I realize this may affect the flavor and moistness.
I'm going to write this like a recipe, could you please fill in the blanks, correct the quantities, instructions?
Duck Magret Mahogany
1 breast of goose with skin [***** need provisions for without!!!!]
2T five-spice powder
2T Jack Daniels
1t ginger, minced (or grated? or microplaned?)
1t kosher salt
1t fresh ground pepper
1. To clean breast, turn flesh side up and remove any silver skin, being careful not to remove the tenderloin. Trim off any fat on the flesh side. Turn skin side up, trim outer areas of the breast and look at the breast part that would be closer to the wish bone. (If the fat is thicker there, trim it to the same depth as the rear section.)
2. Take your knife and make a tic tac toe design on the fat side being sure not to go down all the way to the meat. Rub it with five-spice powder, to tenderize. Let macerate in fridge 3 hours.
3. In large bowl, mix mollassas, Jack Daniels, ginger, salt, and black pepper.
4. After macerated 3 hours, add Goose to marinade and let sit in the fridge for 1 more hour.
5. Preheat oven to 425º. Remove breast and pat dry, place in cool saute pan skin side down. Using medium heat (so as not to burn the sugars), cook until deep brown and you see the fat jumping. About 10 minutes. When brown turn over and cook 3 more minutes.
6. Cover breast with a piece of tin foil (Not as a tent - you don't want to steam it.). Put in oven about 15 minutes, removing foil after ten minutes.
8. Remove from oven and let rest ten minutes or more (this allows juices to solidify).
9. Slice very thinly on a bias. Enjoy!