Wild goose breast cured „á la Iceland Outfitters“

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
    • Basil
    • Thyme
    • Estragon
    • Mustard seeds
    • Dill seeds
    • Rosemary

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.


Best regards, Harpa Hlín