Well, confit’d, actually. And put on a salad.
Goose is a red meat bird, to me the breast tastes like something between duck breast and straight up steak. This is the pulled meat, in confit, and it is also delicious.
Romaine lettuce (New Roots Garden), pastured local goose confit (Curtis Womach), yellow beets (Suzie’s Farm), micro basil (Suzie’s Farm), lemongrass (Suzie’s Farm) vinaigrette
Pepperoni cheese rolls: grass-fed house cured pepperoni (Spanish Oak Ranches), semolina crust, provolone, Jersey cheddar