📝 About This Recipe
Elevate wild game to a gourmet level with this succulent smoked goose breast, featuring a deep mahogany crust and a tender, rosy interior. The rich, dark meat of the goose—often called the 'roast beef of the sky'—is enhanced by a 24-hour maple-bourbon brine that balances the natural earthiness with sweet and smoky notes. This dish transforms a traditional hunter's prize into an elegant centerpiece perfect for autumn gatherings or sophisticated holiday appetizers.
🥗 Ingredients
The Brine
- 4 cups Water (divided)
- 1/4 cup Kosher salt
- 1/4 cup Brown sugar (packed)
- 1/4 cup Maple syrup (pure Grade A)
- 2 ounces Bourbon (optional but recommended)
- 1 tablespoon Black peppercorns (whole)
- 3 pieces Bay leaves (dried)
- 4 pieces Garlic cloves (smashed)
Main Ingredients
- 2 pieces Goose breasts (skin-on preferred, about 1 lb each)
- 1 tablespoon Olive oil (for binding)
The Dry Rub
- 1 tablespoon Coarse black pepper (butcher's grind)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Onion powder
Basting Glaze
- 2 tablespoons Maple syrup
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
👨🍳 Instructions
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1
In a medium saucepan, combine 2 cups of water with the kosher salt, brown sugar, maple syrup, peppercorns, bay leaves, and smashed garlic. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved.
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2
Remove the brine from the heat and stir in the remaining 2 cups of cold water and the bourbon to cool the mixture down quickly. Ensure the brine is completely chilled (below 40°F) before adding the meat.
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3
Place the goose breasts in a large glass bowl or a heavy-duty zip-top bag. Pour the chilled brine over the meat, ensuring it is fully submerged. Refrigerate for 18 to 24 hours.
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4
Remove the goose from the brine and rinse under cold water to remove excess surface salt. Pat the meat extremely dry with paper towels; a dry surface is essential for a good crust and smoke absorption.
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5
Place the dried breasts on a wire rack over a baking sheet and let them sit uncovered in the refrigerator for 1-2 hours to form a 'pellicle' (a slightly tacky surface that helps smoke stick).
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6
Preheat your smoker to 225°F (107°C). Use a mild fruitwood like apple, cherry, or maple to complement the richness of the goose.
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7
Lightly coat the goose breasts with olive oil. In a small bowl, mix the dry rub ingredients (pepper, paprika, thyme, onion powder) and sprinkle evenly over all sides of the meat.
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8
Place the goose breasts on the smoker rack, skin-side up. Insert a digital meat probe into the thickest part of the largest breast.
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9
Whisk together the basting glaze ingredients (maple syrup, cider vinegar, and Dijon) in a small ramekin.
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10
Smoke the goose until the internal temperature reaches 130°F (54°C). This usually takes between 60 to 90 minutes depending on the thickness of the meat.
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11
Once the meat hits 130°F, brush the maple-dijon glaze generously over the top of the breasts.
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12
Continue smoking until the internal temperature reaches exactly 145°F (63°C) for a perfect medium-rare to medium finish. Do not overcook, as goose becomes tough and 'livery' if well-done.
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13
Remove the goose from the smoker and transfer to a cutting board. Tent loosely with foil and let the meat rest for at least 10-15 minutes to allow juices to redistribute.
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14
Slice the breast thinly against the grain on a slight bias to ensure maximum tenderness.
💡 Chef's Tips
Always use a digital meat thermometer; goose is very lean and can go from perfect to overcooked in a matter of minutes. If using wild goose, check carefully for any remaining shot before brining. For an extra crispy skin, you can quickly sear the breast skin-side down in a hot cast-iron skillet for 60 seconds after smoking. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks placed on the coals. Avoid using heavy woods like mesquite, which can overpower the delicate gamey flavor of the goose.
🍽️ Serving Suggestions
Serve with a side of tart cherry compote or blackberry reduction to cut through the richness of the meat. Pair with a wild rice pilaf featuring toasted pecans and dried cranberries. For a wine pairing, choose a bold Pinot Noir or a slightly chilled Syrah. Slice thinly and serve atop toasted crostini with a dollop of horseradish cream as an elegant appetizer. Accompany with roasted root vegetables like parsnips and carrots glazed in honey.