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.
Cookware We Recommend: #101651 - Enamel Baking Pan OR #123311 - 10.5" Skillet
Prep Time: 15 minutes
Cook Time: 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.
