Grain Bowl with Goose and Winter Greens
Grain bowls have been around for centuries in a variety of cultures. Their popularity has risen in recent years because they’re quick, convenient, and customizable. This version features a warm vinaigrette-style dressing, winter greens, hearty barley, and perfectly reverse-seared goose breast.
Serves: 2
Time: 45 minutes
1 (10-12 oz.) boneless, skinless Canada goose breast (sprinkled with 1½ tsp. Kosher salt)
⅓ c. minced shallot, divided
1 tsp. minced garlic
½ c. pearl barley (not quick)
2 Tbsp. vegetable oil, divided
1 bay leaf
1½ c. vegetable or chicken stock
½ tsp. Kosher salt
10 grinds fresh black pepper
6 oz. thick-sliced bacon, cut into ¼” pieces
¼ c. reserved bacon fat
2 tsp. all-purpose flour
2 tsp. granulated sugar
¼ tsp. Kosher salt
½ tsp. celery seed
1¼ tsp. Dijon mustard
⅔ c. water
2½ Tbsp. apple cider vinegar
5 oz. winter greens (a combination of mustard, baby kale, and/or arugula), stems removed
½ c. Granny Smith apple, peeled, cut into ¼” x ⅛” strips
Fine sea salt and freshly ground black pepper
3 Tbsp. toasted, sliced almonds
Sprinkle meat generously with Kosher salt several hours in advance and refrigerate. Remove from the refrigerator 30-60 minutes before cooking to come to room temperature. Preheat oven to 275°.
Heat a small saucepan over medium heat, add the barley and toss occasionally for several minutes until grains turn light golden brown and smell nutty; transfer to a bowl. Return pan to medium-low heat and add vegetable oil, half of the shallots, and a pinch of salt; cook 2-3 minutes until soft then add garlic and cook 1 minute. Add toasted barley, stock, salt, pepper, and bay leaf and bring to a boil. Reduce heat to a simmer, cover, and cook 25-30 minutes, stirring occasionally, until grains are soft and liquid is absorbed. Remove from heat, discard bay leaf, taste and season with salt and pepper, cover and keep warm until ready to serve.
Heat a large skillet over medium-high heat and fry the bacon until crisp. Remove the bacon to a bowl, measure ¼ c. of bacon fat into a heatproof container then wipe the pan clean with a paper towel. In a small bowl combine the flour, granulated sugar, Kosher salt, and celery seed. In another bowl combine the water, vinegar, and mustard. Set aside.
While barley simmers and bacon fries, season goose with freshly ground black pepper, transfer to a rack set over a baking sheet and roast for 10-12 minutes (for a one-inch-thick breast) until internal temperature reaches 90°-95°. Remove from oven.
Heat the remaining 1 Tbsp. vegetable oil in the skillet over medium-high heat, add the goose and brown on both sides, cooking until internal temperature is 130°-135° (for medium-rare), about three minutes per side. Transfer to a cutting board to rest. Reduce heat to medium and add the bacon fat and remaining 3 Tbsp. of shallot to the skillet. Cook, stirring occasionally until soft. Whisk in the flour mixture and cook until thickened, then whisk in vinegar mixture and cook until bubbling and thickened. Remove 3-4 Tbsp. to use as a sauce over the meat. Add the greens and apple and use tongs to toss the mixture just long enough to coat everything and warm the greens. Season to taste with salt and pepper.
Divide barley between two bowls, top with greens then thinly sliced goose breast, pour the reserved dressing over meat, and garnish with bacon and almonds. Serve immediately.
Traditional searing involves putting meat into an intensely hot pan on the stovetop. Reverse searing uses a low oven temperature to gradually increase the meat’s internal temperature, cooking it evenly and drying the exterior, which helps with browning. The final pan-searing step raises the internal temperature to the desired result and achieves a dark, flavorful crust. Before reverse-searing it’s important to bring the meat to room temperature; cold meat results in an undercooked center and overcooked outside.
Feel free to substitute barley with other whole grains like brown rice, farro, or quinoa. (The cooking time will need adjusted according to the type of grain).