Seared Goose Breast
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 25 mins
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Servings
4 servings
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Calories
140 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
American
Seared Goose Breast
Description
The Seared Goose Breast recipe consists of gently cooking the bird's breast at low temperature, either in a smoker using cherry wood or by sous vide, targeting an internal temperature between 120°F and 130°F. After reaching this temperature, the meat is quickly seared on the skin side with hot oil or fat, using weight to maintain a flat contact, which crisps the surface nicely. The rosemary provides a subtle herbal note, and seasoning with freshly ground salt and black pepper enhances the natural flavor of the goose without overpowering it.
This method produces a tender yet flavorful result where the meat remains juicy and pink inside, contrasted by a crisped skin. The inclusion of rosemary gives a gentle aroma and complements the rich flavor of the bird. Finishing with freshly ground pepper after resting adds a bright pungency just before serving.
Use a probe thermometer to ensure accurate timing and doneness. The recipe is suited to those seeking a well-controlled cooking method that balances gentle slow cooking and final high-heat searing for goose breast.
Ingredients
- 1 goose both halves, breast
- salt freshly ground
- black pepper freshly ground
- 2 tablespoon rosemary minced fresh
Instructions
- Salt the goose breasts about an hour before you plan to cook them. Keep them in the fridge. Get your smoker or oven to about 175°F to 200°F. For smokers, I use cherry wood here, but use what you have. If you are cooking sous vide, get the water to 130°F and vacuum seal the goose breasts.
- Cook the goose, skin side up (whether or not the skin is still there) until the interior hits 120°F to 130°F. I use a probe thermometer to determine this. If you are using sous vide, this will take about 2 hours or so. It takes about the same time in a smoker, depending on weather and temperature of the smoker.
- When you are ready to sear, get some oil, duck fat or goose fat hot, almost smoking. Sear the skin side (again, whether the skin is still there or not) hard for about 3 minutes. I like to put a heavy weight, like a bacon press or a small cast iron pan, on the meat to keep it flat.
- Remove the goose breast, set it skin side up on a cutting board to rest, and grind black pepper over it. Sprinkle some rosemary on it, too. Slice very thin and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 0.2g | 0% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 65mg | 3% |
| Potassium | 310mg | 7% |
| Fiber | 0.1g | 0% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 7mg | 1% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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