Preparing Canada Geese

The key to a great goose is to not overcook it. It will taste like liver and hard to chew, but not necessarily be ‘dry’ as remember, goose tend to be fatty. A goose is not a turkey, so don’t treat it in your oven as such.


Preparing Canada Geese


  • Goose
  • Olive Oil
  • Salt


  • Smaller goose breasts require less preparation and cook quicker than the big ones. To make the most of your big goose breasts, take a little extra care before cooking.
  • Remove any gristly areas.
  • Butterfly it to better control the temperature of the meat. Thick goose breasts can take awhile to cook. Very often by the time the center is a perfect medium-rare, the outside is overcooked and gamy. Place each breast on a flat surface, place you hand lightly on top of the meat – fingers up! Slice widthwise through the meat, making it roughly the thickness of a mallard breast.
  • Rub with olive oil, salt and pepper before cooking.
  • Don’t overcook it!


  1. Nessa on September 12, 2020 at 11:37 am

    Cut it the thickness of a mallard breast??? Which is more common knowledge, knowing things like 1/4″, 1/2″, etc… or knowing the thickness of a mallard breast??? For us non-mallard folk…what fraction of an inch would be fitting here???
    To hazard a guess, 1/4″ to 1/3″ of an inch? Prob 1/3″ unless frying thin for specific dish?
    How long does it take to fry it, approximately–or how do you know when it’s done safely?
    Is frying higher and faster better than lower and slower?
    I have NO past experience to go on, and no one who’s ever done such a thing. would appreciate a reply.

    • Scott Leysath on September 12, 2020 at 12:19 pm

      Have a nice day.

  2. it's still nessa on September 12, 2020 at 11:40 am

    Submitted… in other words, go fly a kite.
    As usual, I will look elsewhere. SO difficult trying to find anyone willing to help anyone else. Enjoy your “awaiting moderation.” BTW–there are no other comments on this at all. Did you wipe out their comments and questions too? SMH

    • Scott Leysath on September 13, 2020 at 11:34 am

      I’m sure you’re much nicer in person.

  3. Phil on January 3, 2023 at 5:05 pm

    3/8th’s of an inch is appropriate.

  4. Travis Poole on April 22, 2023 at 9:57 pm

    Cook Temps and Meat Temps would help. Like 158 degrees for meat temp…At least a little more precise versus the whole mallard breast thickness thing

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