Put goose breast in a bowl, sprinkle with tea leaves, add extra virgin olive oil 15cc, a little bit salt, pepper, and marinate for one night (12 hours).
Take a pot, put the diced white radish, tea leaves. Add water / broth, cook for 40 minutes, season with a little bit salt.
Pour a small amount of extra virgin olive oil in a pan, pan-fly the marinated goose breasts at middle heat. Start the skinned side for 5 minutes, until it becomes crispy, turn it over and pan-fry for 30 seconds.
Chop the sugar cane in half, put the pan-flied goose breasts on it. Preheat the oven at 210 degrees, roast for 5 minutes. Take out and let it rest for 3 minutes, then put it back to the oven again, roast for another 2 minutes, take it out and set aside.
Take another pan, add vinegar and sugar, cook on low heat for about 2 minutes, until it becomes thickened.
In a big bowl, add 2 tablespoons of broth from step 2, 3 tablespoons of sauce from step 5. Add extra virgin olive oil, mix well to make a flavor sauce.
Presentation : Slice the goose breast and place in a plate, add the flavor sauce from step 6. Decorate with the roasted sugar cane, diced white radish, and sprinkle with chives, now the dish is ready to be served.