Goose Breast "Go Hard or Go Home"

# Goose Breast "Go Hard or Go Home"
by @cryptic_monk

Bitcoin price in the morning: US$ 10'200. Bitcoin price after this dinner: US$ 11'020.

## Ingredients
- goose breasts, 2 (ca. 400g each)
- oranges, 3
- ginger, 4cm
- cinnamon, 2 pinches
- cloves, 8
- salt to taste
- pepper, coarsely ground
- honey
Optional, for the sauce:
- butter
- Cointreau
Accompaniments as desired.

## Preparation: Early in the Morning
- Juice 2 oranges, fillet the 3rd.
- Finely grate the ginger.
- Parry the goose breasts (if necessary), removing excess fat (don't remove the skin!), or remaining quills. Hint: normally, you won't have to do this.
- Vacuum the goose breasts together with the orange juice, the orange fillets, the ginger, cinnamon, cloves, salt and pepper in a sous vide vacuum bag. Hint: don't forget to use the "liquid" program on your vacuum machine, or you'll be in for a bad time.
- Put in sous vide cooker for 10 hours (yes), at 80°C (yes).

## When the Time Has Come: Easy Way Out
- Remove goose breasts from the sous vide bag, fry with a little oil and a little butter in a very hot pan for 2 minutes on each side, baste with the honey.

## The Shitcoin Hunter's Way (aka. The Hard Way)
- Before removing the goose breasts from the sous vide cooker, heat a charcoal grill to full heat (trusty old Weber does fine).
- Remove goose breasts from the sous vide bag, wrap in aluminium foil to keep them hot.
- Put remaining contents of the bag through a sieve, pour the hot liquid into a gravy skimmer.
- Reduce the non-fatty part from the gravy skimmer to a sauce, aromatize with Cointreau, bind with butter, add salt and honey to taste.
- While preparing the sauce, grill the goose breasts, 1 1/2 minute on each side only (not more!). Yeah, you just fired up your grill for 3 minutes of grilling, thank me later.
- Wrap the grilled goose breasts in aluminium foil again to keep them warm.

## Serving
- Serve on pre-heated plates.
- Cut the goose breasts into bite-sized pieces, add the sauce if you decided to go the hard way.
- To exacerbate the wintery feels, I served my goose breasts with caramelized fennel and steamed potatoes, quickly turned in butter. Rice would probably work too, or even pasta, but something like fried Bok Choi would be much, much better if you don't want to go for my initial accompaniment suggestion.

Serves 4