Download Article
Download Article
Most people are familiar with roasting a whole goose, but it's easy to cook just the breasts. For a one-pan meal, sear the breasts in a hot skillet until they're browned. Then finish roasting them in the oven. If you'd like a hands-off method, combine sliced goose breasts with barbecue sauce, onion, and pepper. Then slow-cook them until the meat is tender. To give the goose a smoky flavor, marinate the breasts, wrap them in bacon, and toss them on the grill.
Ingredients
- 2 goose breasts
- Salt and pepper to taste
- 2 tablespoons (30 ml) of olive oil
Makes 2 goose breasts
- 4 goose breasts
- 4 1/2 cups (1 kg) of barbecue sauce
- 1 20-ounce (567 g) can of pineapple tidbits
- 1 green pepper, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
Makes 6 servings
- 2 goose breasts
- 1 sprig of fresh rosemary
- 4 sprigs of fresh thyme
- 2 cloves of garlic, minced
- 1 ⁄ 2 cup (120 ml) of red wine
- 1 ⁄ 4 cup (59 ml) of olive oil
- 1 pound (450 g) of smoked bacon
Makes 3 to 4 servings
Steps
-
Salt the goose breasts and bring them to room temperature. Remove 2 goose breasts from the refrigerator and sprinkle them with salt. Leave the breasts to sit out at room temperature for 20 to 40 minutes. [1] X Research source- Use around 1/4 teaspoon (1.5 g) of salt for each 1 pound (450 g) of meat.
-
Preheat the oven to 375 °F (191 °C) and cut slashes across the skin. Take a paper towel and pat the breasts dry. Then take a sharp knife and carefully make slices about 1 inch (2.5 cm) apart that just go through the skin. Score the breasts in a crosshatch pattern. [2] X Research source- Scoring the skin will help the fat render as the goose breasts cook. This will make crispy skin that's delicious to eat.
- If you're cooking wild goose, skip scoring the breasts since they're probably not as fatty.
Advertisement -
Heat olive oil in a skillet over medium-high heat. Place an oven-safe skillet on the stove and turn the burner to medium-high. Pour 2 tablespoons (30 ml) of olive oil into the skillet and let it heat for about 1 minute.- It's important to heat the oil in the skillet so the goose breasts instantly begin to sear when you add them.
- Want a crispier skin? Opt for medium-low heat instead of medium-high. The fat will have more time to render so you’ll get a firmer texture. Just make sure you cook the goose thoroughly!
-
Sear the goose breasts for 8 minutes. Sprinkle a little ground pepper over each breast and lower them into the hot skillet. Cook the breasts over medium-high heat without moving or turning them. Once they've cooked for 4 minutes, use tongs to flip them over and let them cook for another 4 minutes.
- The outside of the breasts should be browned and crisp. Keep in mind that they won't be finished cooking at this point.
-
Put the skillet in the oven and roast the breasts for 15 minutes. Turn off the burner. Transfer the goose breasts to the preheated oven and cook them until they reach a food-safe temperature of 165 °F (74 °C). This should take around 15 minutes.
- There's no need to flip the goose breasts as they roast.
-
Serve the pan-roasted goose breasts. Remove the goose breasts from the oven and rest them on a cutting board for 5 minutes before you slice them. Serve the goose breasts with a simple pan sauce, roasted vegetables, or mashed potatoes.- To store leftover goose breasts, refrigerate them in an airtight container for up to 3 to 4 days.
Advertisement
-
Cut the goose breasts into 1 ⁄ 2 inch (1.3 cm) thick slices. Remove 4 goose breasts from the refrigerator and put them on a cutting board. Carefully cut each breast into 1 ⁄ 2 inch (1.3 cm) thick slices and put them into a slow cooker. [3] X Research source
- For the most tender bites, slice across the grain.
-
Put sauce, pineapple, pepper, onion, and garlic into a slow cooker. Pour 4 1/2 cups (1 kg) of barbecue sauce into the slow cooker with the goose breasts. Then add a 20-ounce (567 g) can of pineapple tidbits along with ½ of the juice from the can. Add 1 sliced green pepper , 1 chopped onion, and 4 minced garlic cloves. [4] X Research source
- If you want a stronger barbecue flavor, leave out the pineapple and green pepper. Then add 1 ⁄ 2 teaspoon (2.5 ml) of liquid smoke and 1 tablespoon (15 ml) of molasses.
- You could also make a teriyaki flavor by substituting teriyaki sauce for the barbecue sauce and add more soy sauce according to your taste.
-
Turn the slow cooker on to LOW and cook the goose for 8 to 9 hours. Stir the ingredients so the goose breasts are coated in the sauce and put the lid on the slow cooker. Turn it on to LOW and leave the goose to cook until it's tender and cooked throughout. Start checking after it's cooked for 8 hours.
- If you'd like to cook it on HIGH, begin checking the goose after it's cooked for 4 hours.
-
Serve the slow-cooker goose with rice . Turn off the slow cooker and spoon the goose in the sauce over steamed rice. If you prefer, serve the slow-cooked goose breasts with crusty bread or over egg noodles.- Refrigerate leftover goose in an airtight container for up to 3 or 4 days. The flavor will intensify as it's stored.
Advertisement
-
Combine rosemary, thyme, garlic, red wine, and olive oil in a bowl. To make an easy herb marinade, pull the leaves off of 1 sprig of fresh rosemary and 4 sprigs of fresh thyme. Put the herbs into a bowl and whisk in 2 minced cloves of garlic, 1 ⁄ 2 cup (120 ml) of red wine, and 1 ⁄ 4 cup (59 ml) of olive oil. [5] X Research source
- If you'd like to add a little heat, include 1 chopped chili pepper.
-
Marinate 2 goose breasts for 2 to 4 hours. Put the goose breasts into the bowl with the marinade and turn them over so they're coated. Cover the bowl and refrigerate the goose breasts for at least 2 hours and up to 4 hours. [6] X Research source
- The longer the goose breasts marinate, the more flavorful they'll be.
- If you'd like to keep the flavors simple, skip marinating the goose breasts.
-
Heat a gas or charcoal grill to medium. If you're using a gas grill, turn the burners to medium. If you're using a charcoal grill, fill a chimney with briquettes and light them. Once the briquettes are hot and lightly covered with ash, dump them directly onto the grill grate.- Medium heat on a grill is around 350 °F (177 °C).
-
Bring the goose breasts to room temperature and wrap them with bacon. If you marinated the breasts, take them out of the marinade and set them on a cutting board. Leave them at room temperature for 20 to 40 minutes and get out 1 pound (450 g) of smoked bacon. Wrap slices of bacon around each breast so the goose is completely covered.- If you'd like to make appetizer-sized pieces, cut the breasts into 3 ⁄ 4 inch (1.9 cm) pieces and wrap bacon around them. Secure the pieces with a toothpick and grill them for 10 to 15 minutes.
- If the bacon starts to unroll, stick a few toothpicks to keep the slices in place.
-
Place the goose breasts on the grill and cook them for 8 to 10 minutes. Arrange the bacon-wrapped breasts on the grill so there's at least 1 inch (2.5 cm) of space between them. Cover the grill and cook the breasts for 8 to 10 minutes. Use tongs to flip them over after they're halfway cooked. [7] X Research source
- Cook each side for 4 to 5 minutes before flipping them.
- If the bacon is cooking too fast, move the goose breasts to a cooler spot on the grill.
-
Rest the breasts for 5 minutes before you serve them. Transfer the grilled goose breasts to a cutting board and cover them loosely with aluminum foil. Leave the meat to rest for 5 minutes and then cut the breasts into slices. Serve the grilled goose with a garden salad or baked potatoes . [8] X Research source- Store the leftover goose in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the bacon will soften as it's stored.
Advertisement
Recipes
Community Q&A
Search
-
QuestionWhat temperature should goose breast be cooked to?Drew Hawkins1Community AnswerThe ideal temperature is 165 °F (74 °C). It's really important that game meat like goose is fully cooked so there isn't a chance that you'll consume any contaminants or parasites. This ideal internal temperature applies to any part of the goose that you cook as well. Whether it's a breast, leg, wing, or thigh, the meat needs to be fully cooked. The easiest way to check the internal temperature is to use a meat thermometer. Insert the end of the thermometer into the thickest part of the breast to get an accurate reading. As long as the meat is at or above 165 °F (74 °C), then it's safe to eat! If it hasn't reached the proper temperature, you can finish it up in the oven for a few minutes and then check it again.
-
QuestionHow do you cook a wild goose breast?Drew Hawkins1Community AnswerBacon-wrapped grilled goose is always a hit! It's also super simple. Make a simple marinade with 1 sprig of fresh rosemary and 4 sprigs of fresh thyme. Put the herbs into a bowl and whisk in 2 minced cloves of garlic, 1⁄2 cup (120 ml) of red wine, and 1⁄4 cup (59 ml) of olive oil. Put the goose breasts into the bowl with the marinade and turn them over so they're coated. Cover the bowl and refrigerate the goose breasts for at least 2 hours and up to 4 hours. Don't rush the process! The marinade can infuse them with flavor and cut down on the gamey taste. Then, wrap slices of bacon around each breast so the goose is completely covered. Heat up a grill and place the goose breasts on it. Cover the grill and cook the breasts for 8 to 10 minutes. Use tongs to flip them over after they're halfway cooked. Let them rest for 5 minutes, then slice 'em up and serve 'em!
-
QuestionHow do you know when goose is cooked?Drew Hawkins1Community AnswerThe surest way is to use a meat thermometer. Stick the end of the thermometer into the thickest part of the goose. If the internal temperature is at least 165 °F (74 °C), then you're good to go! If it isn't, stick it in the oven to finish it up. Another trick you can use is to check the juices. Take a knife and cut into a thick part of the goose. If the juice runs clear, then the meat is fully cooked. If there's any pink or red in the juices, then it need to cook a little longer. Never eat goose or any other game meat that isn't fully cooked to avoid potentially eating pathogens or contaminants that could make you sick.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
Tips
- Marinate the goose breasts in your favorite marinade for 2 to 4 hours before you cook them.Thanks
- Play around with seasoning the pan-roasted goose breasts. For example, add a few sprigs of fresh herbs, such as rosemary or thyme, to the skillet just before roasting the goose.Thanks
Submit a Tip
All tip submissions are carefully reviewed before being published
Name
Please provide your name and last initial
Thanks for submitting a tip for review!
Advertisement
Warnings
- Although you can serve the goose breasts medium-rare, the USDA recommends cooking the goose breasts until they reach an internal temperature of 165 °F (74 °C) with an instant-read meat thermometer.Thanks
Advertisement
Things You'll Need
Pan-Roasted Goose Breasts
- Paper towels
- Knife and cutting board
- Skillet
- Tongs
Sweet and Savory Slow-Cooker Goose Breasts
- Knife and cutting board
- Measuring cups and spoons
- Slow cooker
- Spoon
Grilled Goose Breasts with Bacon
- Gas or charcoal grill
- Tongs
- Knife and cutting board
- Small bowl with lid
- Spoon
References
- ↑ https://www.wnyc.org/story/recipe-pan-roasted-goose-breasts-orange-and-ouzo/
- ↑ https://www.wnyc.org/story/recipe-pan-roasted-goose-breasts-orange-and-ouzo/
- ↑ https://gravelanddine.com/slow-cooker-hawaiian-goose/
- ↑ http://www.danstefoutdoors.com/teriyaki-garlic-duck-breast/
- ↑ https://www.jonesdairyfarm.com/recipes/by-meal/dinner/bacon-wrapped-wild-goose-breasts
- ↑ https://www.jonesdairyfarm.com/recipes/by-meal/dinner/bacon-wrapped-wild-goose-breasts
- ↑ https://www.outdoorlife.com/blogs/gun-dogs/2011/12/best-damn-goose-recipe-ever
- ↑ https://www.jonesdairyfarm.com/recipes/by-meal/dinner/bacon-wrapped-wild-goose-breasts
About This Article
Thanks to all authors for creating a page that has been read 189,703 times.
Reader Success Stories
- "Awesome tasting and easy. I used fresh pineapple but that was the only difference. I used it with legs also."
Advertisement
86%
of voters found this recipe helpful
.
Click a star to add your vote
% of people told us that this article helped them.
"Awesome tasting and easy. I used fresh pineapple but that was the only difference. I used it with legs also."
"Made the third recipe. I did brine the breasts in saltwater for 36 hours before marinating. Excellent meal."
"Absolutely delicious. I've shared this recipe with friend. Thank you for your video tutorial."
