Honey Mead-Brined Canada Goose With Cabbage, Currants, And Brûléed Pears

• 4 shallots, sliced
• 1 teaspoon mustard seed
• 1 teaspoon coriander seeds
• 3 fresh thyme sprigs
• 2 tablespoons honey
• 6 cups honey mead, divided
• 2 tablespoons plus 1/2 teaspoon salt, divided
• 2 (8- to 10-ounce) goose breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 teaspoons fresh thyme, chopped
• 1/2 teaspoon freshly ground black pepper

1. Combine first 5 ingredients, 2 cups honey mead, and 2 tablespoons salt in a medium saucepan over medium-high heat; bring to a boil. Transfer mixture to a large bowl, and let cool to room temperature. Add goose breasts to marinade, cover, and refrigerate 8 to 12 hours.
2. Preheat oven to 375u0b0. Drain goose and pat dry with paper towels; discard marinade. Heat olive oil in a large oven-safe skillet over medium-high heat. Add goose breasts, skin sides down, and cook about 6 minutes or until skin is deep golden brown and fat has rendered. Flip goose; cook 1 more minute. Transfer skillet to oven, and roast 10 minutes or until goose is cooked through.
3. Meanwhile, cook remaining 4 cups honey mead in a medium saucepan over medium-high heat about 15 minutes or until reduced to 1 cup. Stir in butter, chopped thyme, pepper, and remaining 1/2 teaspoon salt. Spoon sauce over cooked goose, and serve with Sauteed Cabbage & Currants and Bruleed Pears.

shallots, coriander seeds, thyme, honey, honey mead, salt, goose breasts, olive oil, butter, fresh thyme, freshly ground black pepper

Taken from www.myrecipes.com/recipe/honey-mead-brined-canada-goose-cabbage-currants-bruleed-pears (may not work)