by Chef Bri Van Scotter- Wilderness to Table
· 2 Goose Breasts
· 4 oz. Goat Cheese, softened
· 2-Green Onions, chopped
· Salt and Pepper
· 6- slices Prosciutto
1. On a large work surface take one goose breast and use a tenderizer to even out the goose breast so that the breast is about ¼ inch thick all the way across. In a bowl combine the goat cheese, green onions, salt and pepper, mix well to combine. Then day a portion of the goat cheese and smear it onto the goose breast. Then take 3 pieces prosciutto, and lay them on top of a large piece of plastic wrap. Lay then where they are over lapping each other horizontally. Then lay the goose breast down on top of the prosciutto. Using the plastic wrap roll the goose into a sausage like roll. Make sure you roll tightly the tuck the ends of the plastic wrap underneath and cover with another piece of plastic wrap to secure the roulade. Continue this process with the other goose breast.
2. Vacuum seal the roulade in a vacuum seal bag. Then cook the roulade Sous Vide at 133F for 2 hours.
3. Once the roulade has finished cooking. Sear the roulades in a hot pan with 1 tbsp. grapeseed oil till a nice crust is formed on all sides. Let the roulades sit for about 5 minutes then slice and serve.