“Earth to Table” Dining – March

“Earth to Table” Dining – March

So when a buddy brings you back a package of specklebelly breasts from Arkansas what do you do next?

Not sure about you, but I call in a “heavy hitter”…I called Chef Jeff.

Pulling from his previous experiences, at two fairly well known Italian restaurant chains, Chef Jeff hits a homerun here with his Specklebelly Marsala just in time for MLB’s Opening Day.

Served with a very nice Parmesan Risotto and Oven Roasted Broccoli (we were fresh out of Broccoli Rabe) this meal combined very familiar flavors with something new and exciting.

Pair this meal with your favorite bottle of wine and enjoy!

Specklebelly Marsala


  • 8 oz. breast meat (thinly sliced and pounded to ¼ inch thick)
  • Salt and pepper to taste
  • 8 roasted garlic cloves
  • 1 teaspoon minced garlic
  • cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ¾ cup chicken, vegetable, or duck stock preferable
  • 8 oz. sliced mushrooms
  • ½ cup marsala wine

*It’s important to have all of your ingredients ready at the time you plan to cook as this is a very quick cooking dish.

  1. Place the thinly sliced goose breasts between two pieces of plastic wrap and pound with a meat mallet until they are ¼ inch thick.
  2. Salt and pepper both sides of the meat and lightly dredge the breasts in some of the flour until thinly coated (Do not stack or shingle the breasts)
  3. Melt the butter (or butter substitute) and the olive oil over a medium high flame. When it’s hot enough (do not let the butter /  oil blend smoke or burn) add the mushrooms and cook until lightly brown.
  4. Add the Marsala wine and reduce by half the liquid.
  5. Dust the mushrooms with 2 tsp of the flour.
  6. Mix thoroughly and add chicken stock reducing the sauce until it coats the back of a spoon.
  7. Taste the sauce adding salt and pepper as desired.
  8. Set this sauce aside and start melting the remaining butter and oil for the breast meat.
  9. Add the breast meat in a single layer to the pan at medium high heat.
  10. Cook the breasts for about 45 seconds on each side adding and reducing more wine as needed. Plate and finish the dish by adding the mushroom sauce.


Pete Anstadt

Grateful son to two amazing parents, big brother to an awesome sister, husband to the woman of my dreams and proud father of the greatest son in the world. Mediocre waterfowl hunter, novice fisherman, aspiring cook and recently retired high school lacrosse coach. I'm looking to improve my physical health and to find a way to turn my "work brain" off through exploring my love of the outdoors, spending more time in the field or at the sporting clays course and expanding upon my admittedly limited cooking abilities. I look forward to the chance to share my successes and to poke fun at myself when I fail miserably with anyone crazy enough to read my posts.

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