Goose Breast - freshly shotgunned

[TheNoodleIncident]

I have a whole bunch of goose breasts. I've got a few ideas - tonight might be grilling them med-rare and then slicing over caesar salad, and yesterday we cooked them the same way and put them on baguette slices with horseradish sauce and micro greens as an appetizer. Anyone done anything interesting with goose meat that I need to try?

[TheNoodleIncident]

Also, my cousin made a stew/soup with it the other day. The liquid itself was fantastic, though I found the texture of the meat to be a bit off. Guess that's to be expected with such lean meat.

[thirtyoneknots]

How about curing and smoking? Works great for duck. Do they have the skin still? If not I bet something modeled after Bresaola would be sublime, if very intense. If so then roasting perhaps, or the grill as you suggest.

[Paul Bacino]

Skin on? Plucked

[TheNoodleIncident]

If I had a smoker, I would be all over that. One of the guys had made some jerky, which was really good.

These are fully cleaned breasts, no skin.

[thirtyoneknots]

If you're careful you can smoke stuff on a regular ol' grill. Or try the prosciutto approach: salt and air-dry, no smoke.

[tim]

Hi,

With a very light cure, smoked wild goose breast develops a wonderful texture and flavor. It is important to finish it at reasonably low internal temp. Fruit wood provides the best flavor.

The final product is very similar to smoked beef loin. Good luck.