Orange Glazed Goose Breast

Clementines or mandarin oranges will work in a pinch too. Thyme is herb that best complements a citrus flavor. Also makes for an impressive holiday dish so hey, why not try this on a Tuesday night and impress your family?

Orange Glazed Goose Breast


  • 2 Canada goose breast half fillets skin, gristle and silver skin removed
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground coriander
  • 2 teaspoons olive oil
  • 1/3 cup orange juice
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves minced
  • 2 green onions white and green part; diced
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 5 tablespoons butter chilled
  • 1 large orange; peeled and segmented


  • Season goose breasts with next 3 ingredients. Heat oil in a large skillet over medium-high heat. Add goose and sear until browned on one side, about 3 to 4 minutes.
  • Flip breasts over and cook for 3 to 4 minutes more.
  • Add orange juice and vinegar to pan and cook for 2 minutes more.
  • Add garlic, onions, soy sauce and honey.
  • Cover and cook for 2 minutes more.
  • Remove goose breasts when medium-rare and let stand.
  • Reduce liquid to a fesw tablespoons.
  • Remove pan from heat and whisk in chilled butter until melted.
  • Slice goose breasts and arrange on plates.
  • Spoon sauce over and garnish with orange segments.

Leave a Comment

Recipe Rating