Goose Stir-Fry

Have all of your ingredients chopped and ready to go before you start cooking. If you like it spicy, add some jalapeño peppers, chili flakes or, my favorite, Asian chili-garlic sauce. If you like a thicker sauce, stir in a teaspoon of cornstarch mixed with equal part cold water and bring to a boil.

Goose Stir-Fry


  • 3 cups goose breast fillets; boneless skinless and sliced thinly across the grain
  • 2 tablespoons olive vegetable or peanut oil
  • 1 cup each green bell pepper red bell pepper and red onion, sliced into strips
  • 1 teaspoon fresh gingerroot peeled and minced
  • 3 tablespoons soy sauce
  • 1/8 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons orange zest
  • 3 tablespoons toasted slivered almonds
  • 2/3 cup orange segments small can drained Mandarin oranges OK
  • 1 tablespoon fresh cilantro leaves chopped
  • hot cooked rice


  • Heat oil in a wok or large skillet over medium-high heat.
  • Add bell peppers, onion and gingerroot.
  • Stir-fry for 2 minutes.
  • Move vegetables to one side of the pan and add sliced goose, browning lightly on both sides for 2 minutes.
  • Add soy sauce and next 4 ingredients and bring to a boil.
  • Remove from heat and serve over rice.
  • Top with cilantro and orange segments.



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