Oven Roasted Swan

Oven Roasted Swan

Wild swan is a very plump, juicy and lean meat that has a similar flavor to duck. In this recipe, watch as chef Chad cooks up roasted tundra swan using just a few ingredients to create a delicious marinade.You can also use this recipe for chicken or other types of poultry.

Prep: 15 minutes Cook: 15 minutes Serves: 2-4

Ingredients

2 whole Swan Breast, skinned
1 tbsp. Kosher Salt
1 tbsp. Black Pepper, ground
1 tbsp. Vegetable Oil

Marinade:

1/2 tbsp. Celery Seed
1/2 tbsp. Thyme, dried
1 cup Vegetable Oil
1 tbsp. fresh minced Garlic
1/2 tbsp. Red Chili Flakes
2/3 cup Apple Cider Vinegar

Directions

Start by making the marinade for the swan breast.
In a heavy-bottomed cast iron pan over high heat, toast the celery seeds just until slightly
darker in color. Make sure to constantly keep them moving as not to burn.
Next add the dried thyme and turn heat to low.
Add in the oil, garlic and chili flakes. Simmer for 1-2 minutes.
Last add the apple cider vinegar, being carefully to not boil over the mixer.
Remove for the heat. Season both swan breast generously with the salt and pepper.
Preheat the oven to 450F.
In a stove top and oven safe dish, heat the 1 tbsp. of vegetable oil and sear both sides of the seasoned breast, approximately 2 minutes per side.
Next heavily baste the breast with the marinade and place in the preheated oven.
After about 4-5 minutes, baste the breast again.
Cook for an additional 4-6 minutes.
Carefully removed the roasting pan from the oven and transfer the swan breast to a cutting board.
Allow the meat to rest for 8-10 minutes.
This will help the meat to not dry out to quickly once cut.
After it's rested, with a sharp knife cut against the grain of the meat medallions about 1/2" thick.