Perfect Goose Breast Recipe
How To Cook A Canada Goose Breast So It Tastes Good
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
Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments.
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