Peppercorn Goose Breast
It’s amazing how many bad recipes there are for “Roast Goose.” Cram it full of an assortment of fruits and vegetables to make it juicy and flavorful. Don’t believe it! I eventually use the rest of the goose in other recipes, but here’s an easy way to cook the breasts. Note that they are sliced into thinner pieces. It’s easier to control the doneness of the meat when they aren’t as thick.
Peppercorn Goose Breast
Ingredients
- 2 goose breast fillets skin removed
- 3 garlic cloves minced
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1/4 cup onion minced
- 1 cup beef broth mixed with 2 tablespoons brandy
- 2 tablespoons cracked black pepper
- 1 cup heavy cream
- salt to taste
Instructions
- Lay goose flat and lay your hand on top. Slice in half between your hand and the surface, making sure that you do not cut through your hand! The idea is to have a piece of goose that is roughly the same shape, but half as thick.
- Combine sliced goose with next three ingredients and refrigerate for 2 – 3 hours.
- Heat a large skillet over medium-high heat and brown goose on both sides, but not past rare.
- Remove goose and set aside on paper towels.
- Add onion and beef/brandy mixture and bring to a boil.
- Reduce liquid to 2 – 3 tablespoons.
- Stir in pepper and cream.
- Reduce until sauce thickens
- Season with salt.
- Return goose to pan to warm to medium-rare.
- To serve, arrange goose on plates and spoon sauce over.
Notes
Use the legs and bodies of big geese for soups and stews. If you have a smoker, smoke the parts for several hours before using them to make a tasty smoked goose stock.
Best goose recipe I’ve ever tried. Everyone loved it from kids to great grandparents!
Wow…high praise! Thanks!
“Yum!” Said my husband. Devoured!
Thank you for making me a great cook!!
We have a freezer full. This is a big hit!
Love this recipe! We both loved it!
The creamy sauce was amazing!
It’s also great on any waterfowl, antlered game and domestic steaks. Thanks!
I received a goose breast from our son-in-law. This was my first time cooking and eating goose, so I didn’t know what to expect. My husband and I both loved it! The recipe is easy to prepare. In step 10, I cooked the goose to 145º and it was a perfect medium rare.
That’s great! Thanks for the report.
Looks so delicious you guys are super awesome.
Thank you for posting 🙂 such a great recipe
Well, I had a freezer full of goose breasts and I’ve been trying different things with them this is by fair the best recipe I’ve ever tried and I only used half the peppercorns.
Thank you for posting I’m one happy Canuck!
Thanks!