Most people are used to roasting whole goose, but you can actually cook just the breasts easily. To get a one-pot dish, cook the goose breast in a hot skillet until it turns brown. Next, finish the process by roasting the goose breast in the oven. If you don't want to go overboard, mix the sliced goose breast with the barbecue sauce, onion, and pepper. After that, put everything in a slow cooker until the meat is tender. To give it a smoky aroma, soak the meat in a marinade, wrap it in bacon (smoked meat), and place it in the grill.
Ingredients
Roasted Goose Breast
- 2 pieces of goose breast
- Salt and pepper to taste
- 2 tbsp. (30 ml) olive oil
Produces 2 pieces of goose breast
Slow Cooked Sweet and Savory Goose Breast
- 4 pieces of goose breast
- 1 kg barbecue sauce
- 600 grams of canned pineapple
- 1 green chili, chopped
- 1 onion, chopped
- 4 cloves of garlic, chopped
Makes 6 servings
Roasted Goose Breast with Bakon
- 2 pieces of goose breast
- 1 sprig of fresh rosemary
- 4 sprigs of fresh thyme
- 2 cloves garlic, chopped
- 120 ml red wine
- 60 ml olive oil
- 500 grams of smoked bacon
Makes 3-4 servings
Step
Method 1 of 3: Roasted Goose Breast
Step 1. Salt the goose breast and let it sit at room temperature
Remove 2 pieces of goose breast from the refrigerator and sprinkle with salt. Let the goose breast rest at room temperature for about 20-40 minutes.
Use about teaspoon (2 grams) of salt for every 500 grams of meat
Step 2. Preheat the oven to 200 °C and make a few cuts on the skin of the goose breast
Dry the goose breast by patting it dry with a tissue. Next, carefully use a sharp knife to make several cuts into the goose skin about 3 cm apart. Make slices in a criss-cross pattern.
- Slicing the skin will melt the fat when the goose breast is cooked. This makes the skin crispy and delicious.
- If handling wild goose, skip this step as the meat has less fat.
Step 3. Heat olive oil in a skillet over medium-high heat
Place an oven-safe skillet on the stove, then turn the heat to medium-high. Add 2 tbsp. (30 ml) olive oil in a skillet and heat for about 1 minute.
It's important to heat the oil in the pan so that the goose breasts burn immediately when you put them in the pan
Step 4. Cook the goose breast for about 8 minutes
Sprinkle a pinch of ground pepper on both goose breasts, then place the breasts in the preheated skillet. Cook the breasts over medium-high heat without moving or turning. After 4 minutes have passed, flip the goose breast with tongs and leave it there for another four minutes.
The outside of the breast will be brown and crispy. Remember, at this point the goose breast is still immature
Step 5. Put the pan in the oven, then roast the goose breast for about 15 minutes
Turn off the stove, and place the skillet with the goose breast into the preheated oven. Bake the goose breast until it reaches a food-safe temperature, which is around 75°C. This takes approximately 15 minutes.
You don't need to turn the goose breast when grilling it
Step 6. Serve the roasted goose breast
Remove the breast from the oven and place on a cutting board for about 5 minutes, then slice the meat. Serve the goose breast with gravy, grilled vegetables, or mashed potatoes.
If there is any left, place the goose breast in an airtight container and place it in the refrigerator for up to 3-4 days
Method 2 of 3: Slow Cooked Sweet and Savory Goose Breasts
Step 1. Cut the goose breast into 1.5 cm thick slices
Prepare 4 pieces of goose breast and place on a cutting board. Carefully cut all the goose breasts, and cut them into 1.5 cm thick slices, then place them in the slow cooker.
For a tender cutlet, cut the goose breast against the grain of the meat
Step 2. Add the sauce, pepper, pineapple, onion, and garlic to a slow cooker
Pour 1 kg of barbecue sauce into a slow cooker filled with goose breast. Next, add 600 grams of canned pineapple along with part of the liquid. Add the slices of 1 green bell pepper, 1 chopped onion, and 4 chopped garlic cloves.
- For a strong barbecue flavor, don't use pineapple and green peppers. After that, add tsp. (3 ml) liquid smoke and 1 tbsp. (15 ml) molasses.
- Get a teriyaki flavor by adding teriyaki sauce to replace the barbecue sauce. Add as much soy sauce as desired.
Step 3. Turn on the slow cooker and set it to the LOW setting, then cook the goose breast for 8-9 hours
Stir all ingredients to coat the goose breast with sauce, then cover the pot. Turn the slow cooker to LOW and cook the goose breast until tender and evenly cooked. Start checking it 8 hours later after you cook it.
If you want to cook it on the HIGH setting, start checking it 4 hours after you cook it
Step 4. Serve the slow-cooked goose breast with the rice
Turn off the slow cooker and place the goose breast on top of the rice. If desired, serve this goose breast with crusty bread or egg noodles.
Place the remaining goose meat in an airtight container and place in the refrigerator for up to 3-4 days. The aroma will strengthen when stored
Method 3 of 3: Roasted Goose Breast with Bacon
Step 1. Mix rosemary, thyme, red wine, garlic, and olive oil in a bowl
Make a simple marinade using the leaves of one sprig of fresh rosemary and 4 sprigs of fresh thyme. Place these herbs in a bowl and whisk together 2 cloves of minced garlic, 120 ml of red wine, and 60 ml of olive oil.
You can add 1 chopped chili for a bit of spiciness
Step 2. Soak 2 goose breasts for about 2-4 hours
Place the goose breast in the bowl with the marinade and roll it until all the breasts are coated. Cover the bowl and place in the refrigerator for about 2-4 hours.
- The longer it is marinated, the stronger the goose breast taste will be.
- If you want the goose breast to taste as it is, don't soak it in the marinade.
Step 3. Heat a charcoal or gas grill over medium heat
If using a gas grill, set the heat to medium heat. In a charcoal grill, fill the chimney with charcoal briquettes, then turn it on. After the charcoal briquettes are hot and covered in a little ash, transfer the charcoal to the grill.
The medium setting on the grill is about 180 °C
Step 4. Let the goose breast come to room temperature and wrap it in the bacon
If you are marinating goose breasts, remove the meat from the marinade and place it on a cutting board. Let the goose come to room temperature for about 20-40 minutes, and prepare about 500 grams of smoked bacon. Wrap the bacon slices on each goose breast until it's all covered in the bacon.
- If you want to make slices that are the size of an appetizer, cut the goose breast into 2cm pieces, then wrap the bacon over the slices. Secure the bacon with a toothpick and bake for about 10-15 minutes.
- If the bacon starts to come off, stick a few toothpicks in to keep the bacon firmly attached.
Step 5. Place the goose breast in the grill and cook for about 8-10 minutes
Arrange the bacon-wrapped goose breasts on the grill, about 3 cm apart for each breast. Cover the grill, then cook the goose breast for about 8-10 minutes. When it is half cooked, flip the goose breast using tongs.
- Bake each side of the goose breast for 4-5 minutes, before turning it over.
- If the bacon is cooked early, move the goose breast to a less hot location on the grill.
Step 6. Let the goose breast rest for about 5 minutes before serving
Transfer the roasted breasts to a cutting board and cover them with aluminum foil loosely. Let the goose breast sit there for about 5 minutes before you slice it as desired. Serve roasted goose breast with a vegetable salad or baked potato.
Place the remaining chicken breasts in an airtight container and refrigerate for up to 3-4 days. Remember, the bacon will soften when stored
Tips
- Marinate the goose breasts in your preferred marinade for 2-4 hours before cooking.
- Experiment with seasoning grilled goose breasts on a skillet. For example, you can add a few sprigs of fresh herbs (such as thyme or rosemary) to the pan before roasting the goose breast.
