Entree: Falkland Islands (Malvinas) – Grilled Kelp Goose (Simply seasoned and charred kelp goose meat grilled over open flame, often finished with a buttery kelp pan sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 2 kelp goose breasts, approx. 10 oz (280 g) each
- 4 oz (115 g) fresh kelp fronds, washed and coarsely chopped
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) dry white wine or extra stock (optional for pan sauce)
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- Lemon wedges for serving

Instructions

1. Step 1: Prepare the kelp by rinsing thoroughly to remove grit, then chop coarsely and pat dry. Reserve a small handful for the pan sauce.
2. Step 2: In a shallow dish combine 2 tbsp (30 ml) olive oil, minced garlic, lemon juice, 1 tsp (5 g) sea salt, 1/2 tsp (1 g) pepper, and thyme. Add the goose breasts and rub the marinade over all surfaces. Marinate in the refrigerator 1–2 hours, turning once.
3. Step 3: Preheat a grill or cast-iron skillet to medium-high heat and oil the grates or pan. Remove breasts from marinade and let come to room temperature for 15 minutes; pat away excess marinade so they sear cleanly.
4. Step 4: Grill the breasts 5–8 minutes per side, depending on thickness, until nicely charred and internal temperature reaches about 145°F (63°C) for medium; avoid overcooking to keep meat tender. During the last minute of cooking, brush with remaining 1 tbsp (15 ml) olive oil.
5. Step 5: Transfer cooked breasts to a cutting board and tent loosely with foil to rest 8–10 minutes.
6. Step 6: Meanwhile, make a quick kelp pan sauce: heat 2 tbsp (30 g) butter in a small skillet over medium, add reserved chopped kelp and sautée 1–2 minutes, add 1/4 cup (60 ml) white wine or stock and reduce by half, then swirl in a little more butter and a squeeze of lemon. Season to taste.
7. Step 7: Slice the rested breasts against the grain, arrange on plates, and spoon the kelp pan sauce over top. Serve immediately with lemon wedges and simple boiled potatoes or roast vegetables.