50 ml Naxos kitron liquor, I had bought from Naxos island, when travelling in Greece in my Cyclades holiday
50 g butter
salt and freshly ground black pepper
Seasons with salt and pepper both sides of the goose breasts.
Cut off the top and bottom parts of the cactus fruits.
Score the skins of the fruits from top to bottom.
Peel off the skins of the cactus fruits with your bare fingers if the fruit is ripe enough. If not you can help yourself with a peeling knife.
Halve each fruit lengthwise.
Place them in about 1 litre water, bring to boil and cook on medium-low heat until the fruits get soft and mushy.
Run the mushy-cooked cactus fruits through a sieve to remove the seeds, that are in a large number.
If too much of the fruit pulp has remained with the seeds, add them again to some water, cook them a bit and repeat procedure with the sieve 1-2-3 times, until the seeds remain without much fruit pulp.
Bring the cactus juice to boil, add the kitron liquor and cook until reduced to the desired thickness.
Add a bit of salt and some fruit vinegar to adjust the tartness and saltiness to your taste.
Add the butter to the pot, cook stirring a minute until it melts and incorporates, thickening the sauce even further a bit.
Heat a large frying pan and fry the breasts skin side up for about 10 minutes until the fat of the skins has melted and the skin is nicely golden-brown and crispy.
Increase the heat, flip the breasts and fry them meat side for another 2 minutes.
Remove the breasts from the heat and let them rest for 5-10 minutes.
Slice the breasts into half centimetre slices.
Serve the sliced goose breasts basted with the cactus fruit sauce.