Serves 4-6
4 trimmed boneless, skinless goose breasts, tenderloin removed and cooked separately or saved for another use.
Kosher salt, freshly ground black pepper and garlic powder.
3 Tablespoons unsalted butter.
1 Tablespoon vegetable or olive oil.
Season the goose breasts on both sides with ample salt, pepper and garlic.
Heat butter and the oil in a large skillet over medium heat.
Add the goose breasts to the pan, flat side down. Cook for about 4 minutes without moving the breasts. Then, starting with the first one in the pan, turn them over and cook for another 3 or 4 minutes on the other side.
Once the goose breasts are cooked to the preferred temperature (rare to medium rare suggested), let rest for 5 minutes. Slice thinly and serve atop roasted potatoes, onions, and/or other root vegetables.
Serve hot and with cold beer or red wine.
Ben Monroe
I’ve never had geese before this will be the first recipe I’m gonna try.
Cheryl O'Konsky
This was a great way to cook the breast. It was my first time cooking and eating goose. I’ll be using this recipe next time.