Seared Goose Breast Steak Style

This seared goose breast brings out the rich flavor of wild game in a way that feels almost luxurious yet remains wonderfully simple.

Cooking goose breast like a fine steak had always seemed intimidating until I tried this slow start and quick sear approach. Now it is one of my favorite special-occasion dishes to prepare for friends who have never tasted wild goose liver.

Ingredients

• Goose breast (both halves): This is the star of the show look for plump breasts with a deep color for best flavor wild or domestic both work
• Kosher salt: Essential for seasoning and bringing out the natural savoriness of the meat opt for flaky or kosher for even distribution
• Freshly ground black pepper: Adds gentle heat and a little pop at the end always go for fresh cracked if possible
• Fresh rosemary, minced: Brings piney bold fragrance and earthiness that compliments game meats perfectly seek out sprigs with bright green needles
• Neutral oil, duck fat, or goose fat: For that final sear and golden crust animal fats lend unmatched flavor and help caramelize the exterior

Instructions

Prepare the Breasts:

Pat the goose breasts very dry with a paper towel then salt them thoroughly on all sides Place in the fridge uncovered for at least one hour which seasons the meat and dries out the skin for better browning

Smoke or Sous Vide the Goose:

Preheat your smoker or oven to a gentle 175 to 200 degrees Fahrenheit If using sous vide heat the water bath to 130 degrees Fahrenheit Place the goose breasts skin side up on a rack in the smoker or vacuum seal them for the water bath Smoke with cherry wood for a mild sweet finish and let the breasts come up slowly to 120 to 130 degrees inside This may take about two hours and use a probe thermometer for precise results

Heat the Fat for Searing:

Right before the goose finishes cooking prepare a heavy skillet Place over medium high heat and add your chosen fat Let the pan get nearly smoking hot which ensures a good sear

Sear the Goose Breasts:

Carefully lay the goose breasts skin side down into the pan If possible press down on them with a bacon press or a smaller cast iron pan to keep them flat Let them sear for three minutes until the surface turns deep golden brown

Rest and Finish the Slices:

Transfer the goose to a cutting board skin side up Let it rest undisturbed for at least five to ten minutes Sprinkle fresh cracked black pepper and minced rosemary over the top Slice across the grain into very thin pieces for the most tender bite and serve immediately

Rosemary is my secret weapon in this recipe Its woodsy aroma lifts up the richness of goose so well I still remember letting my daughter help sprinkle rosemary over the sliced meat for our winter solstice dinner and she declared it the best steak ever

Storage Tips

Wrap leftover goose breast tightly in foil or beeswax paper and store in the refrigerator for up to three days For best results reheat gently in a low oven or skillet just until warmed through Sliced breast also makes for an amazing sandwich filling the next day

Ingredient Substitutions

If you cannot find goose duck breast makes a very worthy substitute and cooks up similarly For the herbs thyme or sage offer a slightly different but equally delicious profile If cherry wood is unavailable try apple or hickory for smoking

Serving Suggestions

Serve over creamy mashed potatoes roasted winter squash or a crisp green salad For a sauce try a light drizzle of balsamic reduction or wild berry compote Nothing is better alongside than a glass of bold red wine

Cultural Context

In many European countries roast goose is a celebratory dish especially for winter holidays Seared preparations like this modernize tradition while respecting the deep flavor of wild game

Seasonal Adaptations

Goose is available year round but freshest in late fall and early winter Great way to feature your hunting harvest Pairs brilliantly with seasonal root vegetables and preserved fruits

Success Stories

A colleague once told me seared goose breast was the only wild game dish his picky eater spouse raved about I have had similar reports from friends who thought they disliked goose until they had it prepared this way The slow gentle cooking is always the secret to turning out tender juicy slices

Freezer Meal Conversion

You can prepare the goose breasts through the smoking or sous vide stage then lay them flat and freeze solid for up to three months To serve simply thaw overnight in the refrigerator pat dry then finish with a hot sear as usual

This seared goose breast brings out the best in wild and domestic birds alike and is sure to surprise and delight your guests. With a little patience and a hot pan you can make restaurant-quality game at home.

Common Recipe Questions

→ How should goose breast be seasoned before cooking?

Season the goose breast with salt and allow it to rest in the fridge for an hour to help draw out moisture and enhance flavor.

→ What is the ideal cooking temperature for goose breast?

Smoke or sous vide the breast until the internal temperature reaches 120°F to 130°F for tender, juicy slices.

→ Which fat is best for searing goose breast?

Use oil, duck fat, or goose fat, heating it until nearly smoking to achieve a crisp, golden surface on the meat.

→ Why is it important to let the goose breast rest?

Resting the breast allows juices to redistribute, keeping the slices moist and flavorful when served.

→ How should goose breast be sliced for serving?

Slice the cooked breast very thinly against the grain for the most tender and enjoyable texture.