Seared Goose Breast Steak Style (Print-Friendly Format)
Goose breast is gently smoked, then quickly seared and finished with rosemary for rich, savory flavor.
# Ingredients You’ll Need:
→ Main
01 -
1 whole goose breast, both lobes
02 -
Fine sea salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons fresh rosemary, finely minced
# How to Make It:
01 -
Generously season the goose breast with salt on all sides, then refrigerate uncovered for 1 hour to allow the seasoning to penetrate.
02 -
Preheat a smoker or oven to 80°C to 93°C. For sous vide, set the water bath to 54°C. If sous vide, vacuum seal the goose breast.
03 -
Place goose breast skin side up (regardless of whether the skin is attached) in the smoker, oven, or sous vide set-up. Cook until the internal temperature reaches 49°C to 54°C, approximately 2 hours. Use a probe thermometer to monitor doneness.
04 -
Heat a small amount of neutral oil, duck fat, or goose fat in a skillet over high heat until nearly smoking. Sear the goose breast skin side down for 3 minutes, pressing down with a heavy weight or small cast iron pan to ensure even browning.
05 -
Transfer goose breast to a cutting board, skin side up. Allow to rest for several minutes. Finish by cracking fresh black pepper over the surface and sprinkling with minced rosemary.
06 -
Carve the goose breast into thin slices using a sharp knife and serve immediately.
# Extra Tips:
01 -
Resting the goose after searing is essential for optimal juiciness and texture.
02 -
Thinly slicing enhances tenderness and flavor in each bite.