Goose Breast Supreme

A simplified version of one of my favorite stuffed waterfowl breast recipes. And I love the use of prosciutto inside the butterflied goose breasts. I save this one for those special occasions when I really want to show off.

Goose Breast Supreme


  • 4 skinless goose breast half fillets
  • 6 garlic cloves minced
  • 1 tablespoon onion powder
  • 1 teaspoon ground sage
  • 2 tablespoons freshly ground black pepper
  • pinch salt
  • 4 cups dry red wine
  • 1/4 cup balsamic vinegar
  • 1/2 cup brown sugar
  • 1/2 cup blackberry preserves
  • 8 thin slices prosciutto
  • 1 bunch fresh basil
  • 1 cup grated peppered jack cheese
  • 1/4 cup seasoned breadcrumbs


  • Place goose breasts on a firm, flat surface. With a sharp knife, slice each breast half along the thinnest edge, stopping the cut 1/2 inch before the outer edge. This will “butterfly” the breasts and you can open them like a book. Rub on all sides with the garlic and season with the dry seasonings. Place on a plate, cover and refrigerate for 2 hours. Combine wine, vinegar and sugar in a sauce pan, bring to a boil and reduce liquid to 1 cup. Add preserves, bring to a boil, simmer on low heat for 5 minutes more. For each breast, open and place on a flat surface. Lay one slice of prosciutto across each breast half. That's 2 slices for each butterflied breast (Thanks lbehrendt!)Top with 3 to 4 basil leaves. Combine cheese and breadcrumbs and press over basil. Fold edges in over mixture and roll breasts like a burrito. Place in an 8 by 8-inch pan, seam side down. Place rolled breasts side by side and bake at 425 degrees for 8 to 10 minutes or until meat is rare to medium-rare (about 125 degrees internal temperature). Allow breasts to cool for five minutes, and then slice each into three medallions. Arrange medallions on plates and spoon sauce over.

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