18 Succulent Goose Breast Recipes for Gourmet Dinners

Zesty flavors and succulent textures await in our roundup of 18 gourmet goose breast recipes, perfect for elevating your dinner game. Whether you’re craving something rich and comforting or light and seasonal, these dishes promise to impress. Dive into our curated selection and discover how easy it is to bring restaurant-quality meals to your table. Let’s get cooking!

Pan-Seared Goose Breast with Red Wine Reduction

Goose breast might sound fancy, but you can totally pull it off at home. This pan-seared version with a rich red wine reduction is simpler than you think and packed with flavor.

Ingredients

• For the goose breast:
  • 1 goose breast (about 1 lb)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the red wine reduction:
  • 1 cup red wine
  • 1 shallot, finely chopped
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves

Instructions

1. Pat the goose breast dry with paper towels. This helps get a good sear.
2. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This renders the fat better.
3. Season both sides of the goose breast with salt and pepper.
4. Heat olive oil in a skillet over medium-high heat. Place the goose breast skin-side down.
5. Cook for 6 minutes without moving to crisp the skin. Flip and cook for another 4 minutes for medium-rare.
6. Remove the goose breast from the skillet and let it rest on a plate.
7. In the same skillet, add the shallot and cook over medium heat until soft, about 2 minutes.
8. Pour in the red wine, scraping up any browned bits. Simmer until reduced by half, about 5 minutes.
9. Stir in the butter and thyme until the sauce is glossy.
10. Slice the goose breast against the grain and serve with the red wine reduction.

With its crispy skin and tender meat, this dish is a showstopper. Try serving it over a bed of creamy mashed potatoes to soak up all that delicious sauce.

Herb-Crusted Roasted Goose Breast

Herb-crusted roasted goose breast is a showstopper that’s surprisingly simple to pull off. You’ll love how the crispy herb topping gives way to juicy, flavorful meat underneath.

Ingredients

• For the goose breast:
  • 1 whole goose breast (about 2 lbs)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb crust:
  • 1/2 cup breadcrumbs
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the goose breast dry with paper towels. This helps the skin crisp up.
3. Rub the goose breast all over with olive oil, then season with salt and pepper.
4. Place the goose breast skin-side up on a rack in a roasting pan. Roast for 20 minutes.
5. While the goose roasts, mix the breadcrumbs, parsley, thyme, rosemary, and melted butter in a bowl to make the herb crust.
6. After 20 minutes, remove the goose from the oven. Carefully press the herb crust onto the skin of the goose breast.
7. Return the goose to the oven. Roast for another 15-20 minutes, or until the crust is golden and the internal temperature reaches 165°F (74°C).
8. Let the goose breast rest for 10 minutes before slicing. This keeps the juices inside.

Just imagine slicing into that golden crust to reveal the tender, pink meat beneath. Serve it with a side of roasted vegetables or a light salad to balance the richness.

Goose Breast with Cherry Port Sauce

You’ve probably had chicken or beef a million times, but goose? It’s a game-changer, especially when paired with a rich cherry port sauce. Let’s dive into this luxurious yet surprisingly simple dish.

Ingredients

• For the goose breast:
  • 1 goose breast (about 1.5 lbs)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the cherry port sauce:
  • 1 cup port wine
  • 1/2 cup chicken stock
  • 1 cup fresh cherries, pitted and halved
  • 1 tbsp butter
  • 1 tsp sugar

Instructions

1. Preheat your oven to 375°F.
2. Score the skin of the goose breast in a crosshatch pattern, being careful not to cut into the meat.
3. Season both sides of the goose breast with salt and pepper.
4. Heat olive oil in an oven-proof skillet over medium-high heat. Place the goose breast skin-side down and cook for 5 minutes, or until the skin is golden and crispy.
5. Flip the goose breast and transfer the skillet to the oven. Roast for 10-12 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
6. Remove the goose from the skillet and let it rest on a cutting board for 10 minutes.
7. While the goose rests, pour off most of the fat from the skillet. Add the port wine and chicken stock, scraping up any browned bits.
8. Add the cherries and sugar to the skillet. Simmer over medium heat until the sauce reduces by half, about 5 minutes.
9. Stir in the butter until the sauce is glossy.
10. Slice the goose breast against the grain and serve with the cherry port sauce drizzled over the top.

Zesty and rich, the goose breast is perfectly complemented by the sweet and tangy cherry port sauce. Try serving it over a bed of creamy polenta for an extra cozy meal.

Smoked Goose Breast with Apple Chutney

Mmm, imagine slicing into a perfectly smoked goose breast, its rich flavors complemented by a sweet and tangy apple chutney. This dish is a showstopper for any dinner party or a cozy night in, and guess what? It’s easier to make than you’d think.

Ingredients

• For the smoked goose breast:
  • 1 goose breast (about 1.5 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
• For the apple chutney:
  • 2 apples, peeled and diced
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves

Instructions

1. Preheat your smoker to 225°F. While it heats, pat the goose breast dry with paper towels.
2. Rub the goose breast with olive oil, then season evenly with salt, black pepper, and smoked paprika.
3. Place the goose breast in the smoker. Smoke for about 2 hours, or until the internal temperature reaches 165°F.
4. While the goose smokes, make the chutney. Combine apples, apple cider vinegar, brown sugar, cinnamon, and cloves in a saucepan over medium heat.
5. Simmer the chutney for 20 minutes, stirring occasionally, until the apples are soft and the mixture has thickened.
6. Once the goose breast is done, let it rest for 10 minutes before slicing. This keeps it juicy.
7. Serve the sliced goose breast with a generous spoonful of apple chutney on top.

This smoked goose breast is incredibly tender with a smoky depth, while the apple chutney adds a bright, fruity contrast. Try serving it over a bed of wild rice or with roasted root vegetables for a complete meal that’s sure to impress.

Goose Breast Confit with Garlic and Thyme

Hey, you know those dishes that sound fancy but are secretly easy to pull off? This is one of them. Perfect for impressing guests or treating yourself to something special without the stress.

Ingredients

• For the goose breast:
  • 1 goose breast (about 1.5 lbs)
  • 2 cups duck fat
  • 4 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 1 tsp salt

Instructions

1. Preheat your oven to 300°F.
2. Season the goose breast evenly with salt on both sides.
3. In a small oven-safe dish, combine the duck fat, smashed garlic cloves, and thyme sprigs.
4. Place the goose breast in the dish, ensuring it’s fully submerged in the duck fat.
5. Cover the dish with aluminum foil and bake for 2 hours. Tip: The low temperature slowly renders the fat, making the meat incredibly tender.
6. After 2 hours, remove the dish from the oven and let it cool for 10 minutes. Tip: This resting period allows the flavors to meld together beautifully.
7. Carefully remove the goose breast from the fat and pat it dry with paper towels.
8. Heat a skillet over medium-high heat and sear the goose breast for 2-3 minutes on each side until golden brown. Tip: Searing adds a crispy texture contrast to the tender meat.
9. Let the goose breast rest for 5 minutes before slicing.

Look at that—juicy, flavorful, and with a crispy skin that’s to die for. Serve it sliced over a bed of roasted vegetables or alongside a sharp arugula salad to cut through the richness.

Grilled Goose Breast with Rosemary and Honey Glaze

Alright, you’re in for a treat with this one. Grilled goose breast might sound fancy, but it’s surprisingly straightforward to make at home, especially with this rosemary and honey glaze that’s all kinds of delicious.

Ingredients

• For the goose breast:
  • 1 goose breast (about 1.5 lbs)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 2 tbsp honey
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Pat the goose breast dry with paper towels. This helps get a good sear.
3. Rub the goose breast with olive oil, then season both sides with salt and pepper.
4. Place the goose breast on the grill, skin side down. Grill for 5 minutes to crisp up the skin.
5. Flip the goose breast and grill for another 5 minutes on the other side.
6. While the goose is grilling, mix the honey, rosemary, balsamic vinegar, and Dijon mustard in a small bowl to make the glaze.
7. Brush the glaze over the goose breast during the last 2 minutes of grilling on each side, allowing it to caramelize slightly.
8. Remove the goose breast from the grill and let it rest for 5 minutes before slicing. This keeps it juicy.

You’ll love how the crispy skin gives way to tender, flavorful meat underneath. The glaze adds a sweet and herby touch that’s just perfect. Try serving it sliced over a bed of arugula for a fresh contrast.

Goose Breast Carpaccio with Arugula and Parmesan

Kick off your culinary adventure with this elegant yet surprisingly simple dish. You’ll love how the rich flavors of the goose breast play off the peppery arugula and sharp Parmesan.

Ingredients

• For the carpaccio:
  • 1 goose breast, skinless and boneless
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 2 cups arugula
  • 1/4 cup shaved Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Place the goose breast between two pieces of plastic wrap. Gently pound it to an even 1/8-inch thickness using a meat mallet. Tip: Freezing the breast for 20 minutes beforehand makes slicing easier.
2. Brush the pounded goose breast with 1 tbsp olive oil. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat a skillet over high heat for 2 minutes. Sear the goose breast for 30 seconds on each side. It should be rare inside. Tip: Letting the meat rest for 5 minutes after searing ensures juicy slices.
4. Slice the seared goose breast as thinly as possible against the grain. Arrange the slices on a plate.
5. In a bowl, toss 2 cups arugula with 1 tbsp lemon juice, 1 tbsp olive oil, and salt and pepper to taste. Tip: Use your hands to gently mix the salad, preventing the arugula from wilting.
6. Top the arranged goose slices with the arugula salad and 1/4 cup shaved Parmesan cheese.

This dish offers a delightful contrast between the tender, melt-in-your-mouth goose and the crisp, fresh arugula. Try serving it with a slice of crusty bread to soak up the juices.

Slow-Cooked Goose Breast with Wild Mushroom Ragout

Delight in the rich flavors of this comforting dish, perfect for those cozy evenings when you crave something hearty yet sophisticated. You’ll love how the tender goose breast pairs with the earthy wild mushroom ragout, creating a meal that feels both luxurious and homely.

Ingredients

• For the goose breast:
  • 1 goose breast (about 1.5 lbs)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the wild mushroom ragout:
  • 2 cups mixed wild mushrooms, sliced
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1 tbsp chopped fresh thyme
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 300°F.
2. Season the goose breast with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the goose breast, skin side down, for 5 minutes until golden brown. Flip and sear the other side for 3 minutes.
4. Transfer the skillet to the oven and slow-cook for 45 minutes. Tip: Use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare.
5. While the goose cooks, melt butter in a separate pan over medium heat. Add onions and garlic, sautéing until soft, about 3 minutes.
6. Add the mushrooms to the pan, cooking until they release their moisture and become tender, about 5 minutes.
7. Pour in the chicken stock and heavy cream, stirring to combine. Simmer for 10 minutes until the sauce thickens slightly. Tip: If the sauce is too thin, let it simmer a bit longer to reduce.
8. Stir in the thyme, and season with salt and pepper to taste. Tip: Fresh thyme adds a bright flavor, but you can use dried if that’s what you have on hand.
9. Remove the goose breast from the oven and let it rest for 5 minutes before slicing.
10. Serve the sliced goose breast topped with the wild mushroom ragout.

Enjoy the succulent texture of the goose, perfectly complemented by the creamy, earthy ragout. For an extra touch, serve it over a bed of creamy polenta or alongside roasted root vegetables.

Goose Breast Stir-Fry with Ginger and Soy

Zesty flavors and quick cooking make this goose breast stir-fry a weeknight winner. You’ll love the punch of ginger and the depth of soy sauce in every bite.

Ingredients

• For the marinade:
  • 1 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 tsp sesame oil
• For the stir-fry:
  • 1 lb goose breast, thinly sliced
  • 2 tbsp vegetable oil
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
• For serving:
  • 2 cups cooked rice
  • 1 tbsp chopped green onions

Instructions

1. In a bowl, mix 1 tbsp soy sauce, 1 tbsp grated ginger, and 1 tsp sesame oil to make the marinade.
2. Add 1 lb thinly sliced goose breast to the marinade, ensuring each piece is coated. Let it sit for 15 minutes.
3. Heat 2 tbsp vegetable oil in a large pan over medium-high heat until shimmering.
4. Add the marinated goose breast to the pan. Cook for 3-4 minutes until browned, stirring occasionally.
5. Add 1 sliced bell pepper, 1 sliced onion, and 2 minced garlic cloves to the pan. Stir-fry for another 4-5 minutes until vegetables are tender-crisp.
6. Serve the stir-fry over 2 cups cooked rice, garnished with 1 tbsp chopped green onions.

Perfectly seared goose breast meets vibrant veggies in this dish, offering a delightful contrast of textures. Try wrapping it in lettuce leaves for a fun, hands-on meal.

Goose Breast Roulade with Spinach and Feta

Mmm, imagine slicing into a juicy goose breast roulade, stuffed with vibrant spinach and creamy feta. It’s a showstopper that’s easier to make than you’d think, perfect for impressing at dinner parties or treating yourself to something special.

Ingredients

• For the roulade:
  • 1 goose breast, boneless and skin-on
  • 1 cup fresh spinach, tightly packed
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For cooking:
  • 1 tbsp butter
  • 1/2 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the goose breast flat on a cutting board, skin side down. Season with salt and pepper.
3. Spread the spinach evenly over the goose breast, then sprinkle the feta cheese on top.
4. Carefully roll the goose breast into a tight log, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the roulade on all sides until golden brown, about 2 minutes per side.
6. Add butter and chicken stock to the skillet, then transfer to the preheated oven.
7. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the roulade rest for 10 minutes before slicing. This keeps it juicy.

Just like that, you’ve got a roulade with crispy skin, tender meat, and a melt-in-your-mouth filling. Serve it over a bed of wild rice or with roasted veggies for a complete meal that’s as beautiful as it is delicious.

Goose Breast Tacos with Mango Salsa

Today’s the perfect day to shake up your taco night with something unexpectedly delicious. Goose breast tacos with mango salsa bring a gourmet twist to your table without any fuss.

Ingredients

• For the goose breast:
  • 1 lb goose breast, skin on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt to taste
• For serving:
  • 8 small corn tortillas
  • 1/2 cup crumbled queso fresco

Instructions

1. Preheat your oven to 375°F (190°C).
2. Score the skin of the goose breast in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Season the goose breast with salt and pepper.
4. Sear the goose breast, skin side down, for 5 minutes or until the skin is golden and crispy. Flip and sear the other side for 2 minutes.
5. Transfer the skillet to the oven and roast for 10-12 minutes for medium-rare. Let it rest for 5 minutes before slicing.
6. While the goose rests, mix mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa.
7. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Slice the goose breast thinly against the grain. Assemble tacos with tortillas, goose slices, mango salsa, and a sprinkle of queso fresco.

Out of the oven, the goose breast is juicy with a crispy skin that contrasts beautifully with the sweet and spicy mango salsa. Serve these tacos with a cold beer or a margarita for an unforgettable meal.

Goose Breast Salad with Pomegranate and Walnuts

Back in the kitchen and looking for something a bit fancy but surprisingly simple? This goose breast salad is your answer, with juicy pomegranate seeds and crunchy walnuts adding a perfect contrast.

Ingredients

• For the goose breast:
  • 1 goose breast (about 1 lb)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the salad:
  • 4 cups mixed greens
  • 1/2 cup pomegranate seeds
  • 1/4 cup walnuts, roughly chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the goose breast with salt and pepper on both sides.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the goose breast for 3 minutes on each side until golden brown.
4. Transfer the skillet to the oven and roast for 10 minutes for medium-rare. Let it rest for 5 minutes before slicing.
5. While the goose rests, whisk together 2 tbsp olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl for the dressing.
6. In a large bowl, toss the mixed greens with the dressing until evenly coated.
7. Divide the salad among plates, top with sliced goose breast, pomegranate seeds, and chopped walnuts.

The combination of tender goose, sweet pomegranate, and crunchy walnuts makes every bite a delight. Try serving it with a slice of crusty bread to soak up any extra dressing.

Goose Breast Wellington with Truffle Butter

Mmm, imagine slicing into a perfectly cooked goose breast, wrapped in a golden, flaky pastry, with a hint of truffle butter melting into every bite. This Goose Breast Wellington with Truffle Butter is your next showstopper dish, combining luxury with comfort in every forkful.

Ingredients

• For the goose breast:
  • 1 goose breast, skin on
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the truffle butter:
  • 4 tbsp unsalted butter, softened
  • 1 tbsp truffle oil
• For the pastry:
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Season the goose breast with salt and pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat. Sear the goose breast, skin side down, for 3-4 minutes until golden. Flip and sear for another 2 minutes. Remove from heat and let it cool.
4. Mix softened butter with truffle oil in a small bowl to make the truffle butter.
5. Roll out the puff pastry on a floured surface to a size that can wrap around the goose breast.
6. Spread half of the truffle butter on the pastry, place the seared goose breast on top, then spread the remaining truffle butter over the goose.
7. Wrap the pastry around the goose breast, sealing the edges with a bit of egg wash. Brush the outside with more egg wash.
8. Place the wrapped goose breast on a baking sheet and bake for 20-25 minutes, until the pastry is puffed and golden.
9. Let it rest for 5 minutes before slicing.

Delight in the contrast of the crispy pastry against the tender, juicy goose breast, with the truffle butter adding a rich, earthy depth. Serve it with a simple arugula salad to cut through the richness, making every bite unforgettable.

Goose Breast Skewers with Balsamic Glaze

Oh, you’re going to love these goose breast skewers with balsamic glaze. They’re perfect for a summer BBQ or a fancy dinner at home. The balsamic glaze adds a sweet and tangy touch that pairs amazingly with the rich, juicy goose.

Ingredients

• For the skewers:
  • 1 lb goose breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Thread the goose breast cubes onto skewers, leaving a little space between each piece for even cooking.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Place the skewers on the grill. Cook for 4 minutes on each side for medium-rare, or until your desired doneness.
5. While the skewers are cooking, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat.
6. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 5 minutes, stirring occasionally, until it thickens slightly.
7. Remove the skewers from the grill and let them rest for 2 minutes.
8. Drizzle the balsamic glaze over the skewers before serving.

Finally, these skewers are all about the contrast—tender, juicy goose with a crispy exterior, all brought together by that glossy, flavorful glaze. Try serving them over a bed of arugula for a fresh, peppery bite that complements the richness of the meat.

Goose Breast Pâté with Cognac

Ready to impress your guests with something a bit fancy but surprisingly simple? This goose breast pâté with cognac is smooth, rich, and has just the right kick to elevate your appetizer game.

Ingredients

• For the pâté:
  • 1 lb goose breast, skin removed
  • 1/2 cup unsalted butter, softened
  • 1/4 cup cognac
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For serving:
  • Crackers or toasted baguette slices

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cut the goose breast into small pieces to ensure even cooking.
3. In a skillet over medium heat, cook the goose pieces until they’re just browned, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Transfer the cooked goose to a food processor. Add the softened butter, cognac, salt, pepper, and nutmeg.
5. Blend until the mixture is completely smooth, scraping down the sides as needed. Tip: A high-powered blender works best for the creamiest texture.
6. Pour the mixture into a small loaf pan or pâté mold. Smooth the top with a spatula.
7. Bake in the preheated oven for 20 minutes, or until the pâté is set but still slightly jiggly in the center.
8. Let the pâté cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. Tip: This resting time allows the flavors to meld beautifully.

Unbelievably creamy with a hint of warmth from the cognac, this pâté is perfect spread on a cracker or as part of a charcuterie board. The nutmeg adds a subtle depth that makes it stand out from the usual fare.

Goose Breast with Blackberry Gastrique

Kick off your culinary adventure with this elegant yet approachable dish that’s perfect for impressing guests or treating yourself. You’ll love the rich, savory goose breast paired with the sweet-tart blackberry gastrique—it’s a match made in flavor heaven.

Ingredients

• For the goose breast:
  • 1 goose breast (about 1 lb)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the blackberry gastrique:
  • 1 cup fresh blackberries
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Score the skin of the goose breast in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat.
3. Season both sides of the goose breast with salt and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Place the goose breast skin-side down and cook for 5 minutes, or until the skin is golden and crispy.
5. Flip the goose breast and transfer the skillet to the oven. Roast for 10 minutes for medium-rare, or until it reaches an internal temperature of 135°F (57°C).
6. While the goose cooks, make the gastrique. Combine blackberries, sugar, vinegar, and water in a small saucepan over medium heat.
7. Bring to a simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally, until the mixture thickens and the berries break down.
8. Strain the gastrique through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the solids.
9. Let the goose breast rest for 5 minutes before slicing against the grain.
10. Serve the sliced goose breast drizzled with the blackberry gastrique.

Combining the succulent, crispy-skinned goose with the vibrant gastrique creates a dish that’s both luxurious and balanced. Try serving it over a bed of wild rice or with roasted root vegetables to round out the meal.

Goose Breast and Foie Gras Terrine

Craving something luxurious yet surprisingly simple to make at home? This goose breast and foie gras terrine is your answer. It’s rich, flavorful, and perfect for impressing guests or treating yourself.

Ingredients

• For the terrine:
  • 1 lb goose breast, skin on
  • 8 oz foie gras
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brandy
• For the marinade:
  • 1 cup red wine
  • 2 cloves garlic, minced
  • 1 tbsp thyme leaves

Instructions

1. Marinate the goose breast in red wine, garlic, and thyme for 24 hours in the refrigerator.
2. Preheat your oven to 300°F (150°C).
3. Remove the goose breast from the marinade and pat dry. Season with salt and pepper.
4. In a hot pan, sear the goose breast skin-side down for 5 minutes until golden. Flip and sear for another 2 minutes.
5. Slice the foie gras into 1/2-inch thick pieces.
6. Layer the seared goose breast and foie gras slices alternately in a terrine mold.
7. Pour the brandy over the layers.
8. Cover the terrine with foil and bake in a water bath for 1 hour.
9. Remove from the oven and let it cool. Then, refrigerate for at least 4 hours before serving.

Perfectly rich and creamy, this terrine pairs wonderfully with a crisp baguette and a sweet fruit compote. The layers of goose and foie gras melt in your mouth, offering a luxurious taste experience.

Goose Breast with Spiced Plum Compote

Believe it or not, goose breast can be the star of your dinner table, especially when paired with a spiced plum compote that brings a sweet and tangy contrast to the rich meat.

Ingredients

• For the goose breast:
  • 1 goose breast (about 1 lb)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the spiced plum compote:
  • 2 cups plums, pitted and chopped
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 375°F (190°C).
2. Score the skin of the goose breast in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat.
3. Season the goose breast with salt and pepper on both sides.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Place the goose breast skin-side down and cook for 5 minutes, or until the skin is golden brown.
5. Flip the goose breast and transfer the skillet to the oven. Roast for 10-12 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
6. While the goose is roasting, combine plums, sugar, lemon juice, cinnamon, and cloves in a small saucepan over medium heat. Cook for 10 minutes, stirring occasionally, until the plums break down and the mixture thickens.
7. Remove the goose breast from the oven and let it rest for 5 minutes before slicing.
8. Serve the sliced goose breast with the spiced plum compote on top.

After resting, the goose breast will be juicy and tender, with a crispy skin that contrasts beautifully with the soft, spiced plum compote. Try serving it over a bed of wild rice or with roasted root vegetables for a complete meal.

Summary

Unlock the door to gourmet dining right in your kitchen with these 18 succulent goose breast recipes! Whether you’re a seasoned chef or a curious home cook, there’s something here to tantalize your taste buds. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!