Mix 2 cups of coarse salt and 2 tablespoons of sugar and cover your goose breast with the mix. Leave at room temperature for approx. 5 hours.
Rinse in cold water and leave to dry for 20 minutes.
Mix the following spices using 1 tablespoon of each and roll and rub the mix on the breast. Leave in refrigerator over night.
- Rose pepper
- Mustard seeds
- Dill seeds
Breasts keep well in the refrigerator for a week, but are just as good having been frozen.
Suggested starter: Slice goose breast thinly and serve with rucola/rocket salad, sliced strawberries and/or pomegranate, toasted pine nuts, a dash of fine extra virgin olive oil and coarsely grated parmesan cheese. Mix blueberry jam and balsamic vinegar and serve on the side.