Goose breast and any type of raw, oily nut add moisture, helping keep this pâté together while adding depth of flavour. Herbs from the garden—think basil, tarragon or sage—add a fresh note to this recipe. Additional fat is required to bind the lean goose meat, and bacon works perfectly.
Most nuts are rich in oil, so use whatever strikes your fancy: raw pecans, cashews, walnuts or a combination work wonderfully. Don’t overlook macadamias—although pricier, they are incredibly high in oil.
- 6 boneless, skinless goose breasts
- 1 ½ cups chicken broth
- 1 tsp chili powder
- 6 slices bacon, diced
- ½ cup raw nuts
- 1 medium onion, chopped
- 1-3 jalapenos, seeded (depending on heat tolerance)
- 3 tbsp soy sauce
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground sage
- 1 tsp smoked paprika
- ½ cup breadcrumbs
- ½ cup heavy cream
- ½ cup mayonnaise
- Place goose breasts, chicken stock, and chili powder in a pressure cooker. Cook on high pressure for 30 minutes. Allow steam to release naturally for another 30 minutes before completely venting. Remove the meat from the liquid and let cool.
- Brown the bacon and set aside.
- Chop goose across the grain into small pieces. In a food processor, pulse until the meat breaks down into small crumbs. Add nuts and pulse again.
- Add onion, jalapeno, soy sauce, salt, pepper, sage, paprika, breadcrumbs, cream, and mayonnaise. Pulse to mix. If using a smaller processor, process in batches, then combine in a large bowl by hand. If the mixture seems too dry, add a little more chicken stock or cream.
- Serve with toast, crackers, or veggies.