Goose Breast Carpaccio with Watercress and Beet
Rinse the goose breast and pat dry. Mix the curing salt with the sugar and rub onto the breast. Refrigerate for 3 days. Rinse in lukewarm water and pat dry.
Heat the kettle grill. Soak the wood about 1 hour in water, then drain and wrap in aluminum foil. Prick the foil several times with a knife, place the wood packet onto the coals and wait until it smokes. Reduce the heat to 100°C (approximately 210°F).
Place the goose breast with the skin side up on an oiled grill rack and onto the grill. Smoked about 2 hours with the lid closed. Reduce the heat slowly.
Remove the fat layer from the smoked goose breast, cut into thin slices and arrange the slices in a fan shape on two plates.
Peel the beets, slice thinly and cut into crescents.
Rinse the watercress, spin dry and arrange on the goose breast with the beets.
Mix the lemon juice with the balsamic vinegar, mustard, salt, pepper and oil. Pour the vinaigrette over the carpaccio. Slice the cheese with a peeler. Serve the carpaccio garnished with the cheese slices and pepper.