Brined Goose Breast Recipe

Grilling Goose
We all know goose should be your “go-to” holiday meal, but when summer – AKA grilling season- hits, most people gear toward cooking burgers or brats.

This summer, spread your grilling wings (pun intended) and GO GOOSE instead!  We partnered with Le Cordon Bleu College of Culinary Arts, Chef Tracey Sing, to assist with a recipe using our Boneless Goose Breast.  Our Boneless Goose Breast are a versatile product that provides the same rich flavor of goose, but are a smaller cut of meat making it easier to grill.

Although goose breast is the perfect size for grilling, it’s important to prep it properly to tenderize it to keep it moist and flavorful.  A few ways to do this are smoking, marinating or brining.  This step is important, as it would certainly be a tragedy to purchase a beautiful goose breast only to have it dry out on the grill.  For this recipe, we chose brining as our method to ensure our goose turned out delicious – and boy, did it ever!

Prep Time: 30 minutes (with chilling time)
Cook Time: 20 minutes
Optional Tool: Meat injector

Goose Breast Preparation:
– Thaw goose breast
– Once thawed, remove from packaging and let sit until ready for the brine

Brine Ingredients:
– 2 Pints or 4 Cups of Water
– 2 oz. Salt (we used Kosher, but you can use salt salt you prefer or what you have on hand)
– 1 oz. Sugar
– 1 TBSP Onion Powder
– 3 Bay Leaves

Note: If you have a meat injector, use the above recipe, but if you do NOT have a meat injector, you can use this as more of a marinade and double the recipe above.

** Additional ingredients may be added that would complement the brine to suit your taste preferences:
– Rosemary
– Thyme
– Garlic Powder
– Minced Garlic
– Cracked Peppercorns
– Coriander
– Oregano

Brine Instructions:
– Bring above ingredients to boil until ingredients dissolve
– Let cool – either in refrigerator or freezer (we did freezer)

Cooking Preparation:
– Pour chilled brine mixture into any cookware – we used a 9 x 13 glass baking dish
– Lay goose breasts skin side up in the brine, so brine can easily penetrate the meat
– (Optional step): Use meat injector to inject brine into bottom of each breast, approximately 1 inch apart, until breast is plump (breast will plump up, and return to close to normal size)
– Refrigerate covered for 6 to 24 hours (we brined ours overnight)

step1Grilling Instructions:
– Remove from refrigerator and grill at Medium-High heat
– Place breasts on bottom grilling rack until they’re seared to your color preference on both sides (please note that goose does have a significant amount of fat, so be aware that grill may flare up)
– Move to top rack, turning occasionally until meat thermometer reads 130° F.  We grilled our breasts to Medium-Rare, so if like your meat a little more done, you’ll simply want to grill it a bit longer
– Once breasts are grilled to your desire, remove from grill and let sit for around 10 minutes prior to slicing and serving. As it sits, the breast will continue to cook and the internal temperature of the meat will rise about 8-10 degrees


Voila! These goose breasts are absolutely delicious for a weeknight, or are a wonderful treat for guests at a summer BBQ.  Enjoy!




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