Delicious Canada Goose Breast Recipe
Transform Canada goose breast into a culinary delight with our unique recipe. Say goodbye to the bad rap and hello to mouthwatering flavors!
For many waterfowl hunters, describing Canada goose meat as “good” is the best-case scenario. However, regarding flavor, the Canada goose is likely the most underrated bird species out there, and I mean vastly underrated. So many hunters call them “sky carp,” then refer to the sandhill crane as “the ribeye of the sky” because Joe Social Media Influencer said so. The truth is, both birds are absolutely delicious in their own ways.
Remember why farmers hate these things: Canada geese land in crop fields and tear up the ground while scavenging for grains. I suspect most Canada geese eat better food than the domestic birds wrapped in plastic at your local grocer.
What does good Canada goose meat taste like?
Canada goose meat tastes like roast beef with a hint of waterfowl when prepared and cooked correctly. Cooking a fantastic Canada goose breast starts with plucking the feathers off the skin covering the breasts. It takes just five extra minutes, and it’s so worth it. Waterfowl skin equates to liquid gold when its fat renders. That skin keeps the meat from drying out while adding flavor, too.
Keep in mind that Canada goose meat can be tough. If you drop a mature goose with tough meat, pluck those breasts and let them rest in your fridge for seven days before you freeze them. Doing so will help that tough meat tenderize, thanks to the aging process.
When carving goose meat, carve it very thinly because thin meat is easier to chew. You don’t want someone overworking their molars. The moment that happens is always the moment those teeth find steel shot. Nobody wants to pay a hefty dentist bill.
I’ve become a fan of topping goose breasts with coarse sea salt when carving and serving them. That smidgeon of crunch makes for great texture and wakes up your tastebuds. An orange slice on the side is a nice addition, as waterfowl pairs nicely with citrus.
In summary, pluck your Canada goose breasts, age them, and cook them simply, using a meat probe to monitor internal temp. Slice the breasts thinly for the same reason champion brisket smokers cut brisket thin: shorter muscle fibers result in more tender bites. When you pluck, age, and properly cook your Canada geese this fall, your tastebuds will be blown away by the results.
Perfect Goose Breast Recipe
Ingredients
- 1 plucked Canada goose breast
- Kosher salt
- Freshly cracked black pepper
- Avocado oil
- Coarse sea salt
- Orange slices
Instructions
- Fully thaw your plucked goose breast and liberally dust all sides with kosher salt and freshly cracked black pepper. Leave on a grate in the fridge for two hours before cooking.
- When ready to cook, preheat oven to 500 degrees Fahrenheit. Put a cold, oven-safe skillet on a burner and add the breast, skin-side down. Turn the burner’s heat to medium and allow the goose breast to warm up with the skillet.
- After six to ten minutes, the goose fat will render and turn the skin golden brown. When this happens, flip and sear the other side for another two minutes. Put the skillet into the oven. I recommend inserting an oven-safe internal meat probe into the thickest, centermost portion of the breast to monitor its internal temp.
- Keep the breast in the oven for approximately eight minutes, or until the internal temp reaches 110 F, flipping the breast over every few minutes.
- When the goose breast reaches 110 F, pull the skillet and remove the goose breast. Set the breast on a cutting board and lightly drizzle it with avocado oil while the meat rests.
- After eight to ten minutes of resting, or when the internal temp reads 130 F, remove the internal meat probe and slice the breast thinly; aim for no thicker than a pencil width. Lightly sprinkle coarse sea salt overtop to boost both flavor and texture.
- Serve the goose breast with orange slices that can be squeezed overtop, if desired. Enjoy!
Notes
