📝 About This Recipe
This exquisite cured goose breast, often referred to as 'Goose Prosciutto' or 'Schinkengans' in European traditions, transforms the dark, lean meat of the goose into a buttery, silken delicacy. By utilizing a precision wet-cure infused with aromatic juniper, black peppercorns, and a touch of maple, the gaminess of the waterfowl is mellowed into a sophisticated profile of salt, spice, and smoke. Perfect for the home charcuterie enthusiast, this recipe yields a luxurious centerpiece for any high-end grazing board.
🥗 Ingredients
The Meat
- 2 large Goose Breasts (skin-on, approximately 1 lb each, thoroughly cleaned)
The Curing Brine
- 4 cups Water (filtered)
- 1/2 cup Kosher Salt (non-iodized)
- 2 teaspoons Pink Curing Salt #1 (essential for safety and color)
- 1/4 cup Maple Syrup (Grade A dark preferred)
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Juniper Berries (lightly crushed)
- 1 tablespoon Black Peppercorns (whole)
- 3 Bay Leaves (dried)
- 4 pieces Garlic Cloves (smashed)
- 4 sprigs Fresh Thyme
The Finishing Rub
- 2 tablespoons Coarse Black Pepper (freshly cracked)
- 1 teaspoon Dried Sage (rubbed)
👨🍳 Instructions
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1
Prepare the brine by combining 2 cups of water with the kosher salt, pink curing salt, maple syrup, and brown sugar in a medium saucepan over medium heat.
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2
Whisk the mixture constantly until the salts and sugars are fully dissolved. Do not let the mixture reach a rolling boil.
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3
Add the crushed juniper berries, peppercorns, bay leaves, garlic, and thyme to the hot liquid. Remove from heat and let steep for 10 minutes to release the essential oils.
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4
Pour the remaining 2 cups of cold water into the brine to cool it down. Refrigerate the brine until it is completely chilled (below 40°F/4°C) before adding the meat.
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5
Trim any excess silver skin from the flesh side of the goose breasts, but leave the thick layer of fat and skin intact on the other side.
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6
Place the goose breasts in a non-reactive container (glass or food-grade plastic) or a heavy-duty zip-top bag. Pour the cold brine over the meat, ensuring it is fully submerged.
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7
Cure the goose in the refrigerator for 4 days. If using a container, flip the breasts once every 24 hours to ensure even penetration of the cure.
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8
After 4 days, remove the breasts from the brine. Rinse them thoroughly under cold running water to remove excess surface salt. Pat them extremely dry with paper towels.
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9
Place the breasts on a wire rack over a baking sheet and refrigerate uncovered for 12-24 hours. This creates a 'pellicle'—a tacky surface that helps smoke adhere better.
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10
Mix the finishing rub of coarse pepper and sage. Press the rub firmly into the flesh side of the goose breasts.
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11
Preheat your smoker to 200°F (93°C) using a mild wood like apple, cherry, or alder. If you do not have a smoker, you can use an oven set to the lowest possible temperature, though you will lack the smoky depth.
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12
Smoke the goose breasts until the internal temperature reaches 145°F (63°C) for a medium-rare finish, which usually takes 2.5 to 3 hours. Do not overcook, or the meat will become dry and livery.
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13
Remove from the heat and allow to cool to room temperature, then wrap tightly in plastic and refrigerate for at least 8 hours before slicing. This sets the fat and improves the texture.
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14
To serve, slice the goose breast as thinly as possible against the grain. The slices should be translucent and delicate.
💡 Chef's Tips
Always ensure your brine is ice-cold before adding the meat to prevent bacterial growth. If the goose is wild-harvested, soak it in plain cold water for 2 hours before curing to draw out excess blood. Use a sharp carving knife or a meat slicer to get the signature paper-thin slices required for charcuterie. Don't skip the air-drying (pellicle) step; it is the secret to a professional-looking, deeply flavored exterior. If you find the meat too salty after curing, you can soak the breasts in fresh cold water for 30 minutes before smoking.
🍽️ Serving Suggestions
Serve on a wooden board with a dollop of fig jam or red onion marmalade to cut through the rich fat. Pair with a crisp, acidic white wine like a Dry Riesling or a bold, fruity Pinot Noir. Accompany with toasted rye bread points and a side of sharp cornichons. Arrange over an arugula salad with shaved parmesan and a lemon-olive oil vinaigrette. Serve alongside a smear of whole-grain Dijon mustard and pickled mustard seeds.