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Ingredients (2 servings):
- 2 goose breasts
- 6 cactus fruits
- 2-3 tablespoons fruit vinegar, to taste
- 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.