30+ Delicious Smoked Goose Breast Recipes to Elevate Your Cooking

When it comes to gourmet meals that impress, smoked goose breast is a true showstopper. The unique flavor profile of goose, combined with the aromatic essence of smoke, elevates any dish to a new level of sophistication.

Whether you’re a seasoned chef or a home cook looking to experiment, this collection of over 30 smoked goose breast recipes is designed to inspire your culinary creativity.

From sweet glazes and savory marinades to unexpected pairings and traditional accompaniments, these recipes will guide you through the process of transforming this rich and delicious meat into something extraordinary.

Perfect for holidays, special occasions, or just a delightful weeknight dinner, these dishes promise to satisfy your cravings and impress your guests.

30+ Delicious Smoked Goose Breast Recipes to Elevate Your Cooking

With so many delectable options at your fingertips, smoked goose breast is more than just a meal; it’s an experience. The recipes in this collection showcase the versatility of goose, inviting you to explore a range of flavors—from sweet and tangy to spicy and savory.

Whether you’re preparing a lavish feast for friends and family or simply indulging in a personal culinary adventure, smoked goose breast will never disappoint.

So fire up your smoker, gather your ingredients, and prepare to impress with these 30+ irresistible smoked goose breast recipes.

Your taste buds will thank you!

Smoked Goose Breast with Maple Glaze

This recipe combines the rich, gamey flavor of goose breast with a sweet and savory maple glaze, enhancing the meat’s natural flavors.

The smokiness from the wood chips complements the sweetness of the maple syrup, resulting in a beautifully caramelized and tender dish that’s perfect for special occasions or a cozy dinner at home.

Ingredients:

• 2 goose breasts, skin on
• 1/2 cup pure maple syrup
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Wood chips for smoking (apple or cherry wood recommended)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the maple syrup, soy sauce, minced garlic, Dijon mustard, apple cider vinegar, salt, and pepper. Reserve a small amount of the marinade for basting.
2. Marinate the Goose Breasts: Place the goose breasts in a zip-top bag and pour the marinade over them. Seal the bag, ensuring the breasts are well coated, and refrigerate for at least 4 hours or overnight for best flavor.
3. Preheat the Smoker: Prepare your smoker according to the manufacturer’s instructions. Preheat it to 225°F (107°C) and add the wood chips to the smoking chamber.
4. Smoke the Goose Breasts: Remove the goose breasts from the marinade and allow excess to drip off. Place them skin-side up on the smoker rack. Smoke for about 1.5 to 2 hours or until the internal temperature reaches 135°F (57°C). Baste with the reserved marinade halfway through smoking.
5. Finish and Rest: Once smoked, remove the breasts from the smoker and let them rest for about 10 minutes before slicing.

The smoked goose breast with maple glaze is a fantastic dish that highlights the unique flavor of goose while introducing a delightful sweetness that balances its richness.

This recipe is perfect for impressing guests or enjoying a comforting meal at home. Serve it alongside roasted vegetables or a fresh salad for a complete and satisfying dining experience.

Smoked Goose Breast with Herb Rub

This recipe features a fragrant herb rub that infuses the goose breast with aromatic flavors, enhancing its rich taste while allowing the natural smokiness to shine through.

The combination of fresh herbs and spices creates a savory crust that locks in moisture, resulting in juicy and flavorful meat that pairs wonderfully with various sides.

Ingredients:

• 2 goose breasts, skin on
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wood chips for smoking (hickory or mesquite recommended)

Instructions:

1. Prepare the Herb Rub: In a small bowl, combine olive oil, chopped rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to form a paste.
2. Season the Goose Breasts: Rub the herb mixture generously over both sides of the goose breasts, ensuring they are evenly coated. Let them sit at room temperature for about 30 minutes to allow the flavors to meld.
3. Preheat the Smoker: Set up your smoker according to the manufacturer’s instructions. Preheat it to 225°F (107°C) and add your chosen wood chips.
4. Smoke the Goose Breasts: Place the goose breasts skin-side up in the smoker. Smoke for approximately 2 to 2.5 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once the goose is smoked, remove it from the smoker and allow it to rest for 10-15 minutes before slicing.

The smoked goose breast with herb rub is an exquisite dish that elevates the natural flavors of the meat. The aromatic herb crust adds depth and complexity, making each bite a delightful experience.

Pair it with a light grain salad or roasted potatoes to create a meal that’s both flavorful and satisfying, perfect for any gathering or special occasion.

Spicy Smoked Goose Breast with Chili Paste

For those who enjoy a kick, this spicy smoked goose breast recipe incorporates chili paste and spices to create a fiery and flavorful dish.

The heat from the spices is balanced by the richness of the goose, resulting in a bold and exciting flavor profile.

This recipe is perfect for adventurous eaters looking to try something new and delicious.

Ingredients:

• 2 goose breasts, skin on
• 2 tablespoons chili paste (Sriracha or gochujang)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• Wood chips for smoking (pecan or cherry wood recommended)

Instructions:

1. Make the Marinade: In a bowl, whisk together the chili paste, soy sauce, honey, sesame oil, garlic powder, ginger powder, salt, and pepper.
2. Marinate the Goose Breasts: Place the goose breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for optimal flavor.
3. Preheat the Smoker: Set up your smoker and preheat it to 225°F (107°C). Add the wood chips to the smoking chamber.
4. Smoke the Goose Breasts: Remove the goose breasts from the marinade, allowing excess marinade to drip off. Place them skin-side up in the smoker and smoke for about 1.5 to 2 hours or until the internal temperature reaches 135°F (57°C).
5. Rest and Serve: Once cooked, remove the goose breasts from the smoker and let them rest for about 10 minutes. Slice and serve.

The spicy smoked goose breast with chili paste is a bold and adventurous dish that delivers layers of flavor with every bite. The heat from the chili paste is perfectly complemented by the smokiness of the meat, making it a memorable meal.

Serve this dish with a cooling side, such as a cucumber salad or yogurt sauce, to balance the heat and enhance your dining experience.

Smoked Goose Breast with Orange and Ginger Glaze

This recipe features a vibrant orange and ginger glaze that beautifully complements the rich flavor of smoked goose breast. The sweetness from the orange and the warmth of ginger create a delightful balance, making it a refreshing option for any occasion.

The glaze caramelizes during smoking, adding an enticing sticky finish that enhances the dish’s presentation and flavor.

Ingredients:

• 2 goose breasts, skin on
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 2 tablespoons honey
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Wood chips for smoking (fruit woods like apple or cherry recommended)

Instructions:

1. Prepare the Glaze: In a saucepan, combine orange juice, orange zest, honey, grated ginger, soy sauce, salt, and pepper. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes. Set aside a portion for basting during smoking.
2. Season the Goose Breasts: Pat the goose breasts dry with paper towels and season both sides with salt and pepper.
3. Preheat the Smoker: Set up your smoker according to the manufacturer’s instructions and preheat it to 225°F (107°C). Add your preferred wood chips to the smoking chamber.
4. Smoke the Goose Breasts: Place the seasoned goose breasts skin-side up in the smoker. Smoke for about 1.5 to 2 hours, basting with the orange glaze every 30 minutes, until the internal temperature reaches 135°F (57°C).
5. Rest and Serve: Remove the smoked goose breasts from the smoker and let them rest for 10 minutes. Slice and drizzle with any remaining glaze before serving.

The smoked goose breast with orange and ginger glaze is a delightful fusion of sweet and savory flavors that makes for an elegant dish. The vibrant glaze not only enhances the taste but also adds a beautiful color, making it perfect for special occasions or holiday gatherings.

Serve this dish with a side of roasted root vegetables or a light salad for a well-rounded meal that will impress your guests.

Smoked Goose Breast with Blackberry Balsamic Sauce

This recipe highlights the rich, gamey flavor of smoked goose breast paired with a tangy and sweet blackberry balsamic sauce.

The deep, fruity notes of blackberries combined with the acidity of balsamic vinegar create a luscious sauce that elevates the dish, making it perfect for a fancy dinner or an outdoor barbecue.

Ingredients:

• 2 goose breasts, skin on
• 1 cup fresh blackberries
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Wood chips for smoking (hickory or maple recommended)

Instructions:

1. Make the Sauce: In a saucepan, combine blackberries, balsamic vinegar, honey, thyme, salt, and pepper. Bring to a simmer over medium heat and cook for about 10-15 minutes, mashing the blackberries as they soften. Strain the mixture through a fine-mesh sieve to remove seeds, then return to the saucepan and simmer until thickened. Set aside.
2. Prepare the Goose Breasts: Season the goose breasts generously with salt and pepper.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) according to the manufacturer’s instructions, adding your chosen wood chips.
4. Smoke the Goose Breasts: Place the seasoned goose breasts skin-side up in the smoker. Smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once done, remove the goose breasts from the smoker and allow them to rest for 10 minutes. Slice and serve drizzled with the blackberry balsamic sauce.

The smoked goose breast with blackberry balsamic sauce is a luxurious dish that balances the richness of the meat with the sweet-tart flavors of the sauce.

This recipe is perfect for impressing guests at a dinner party or enjoying a special family meal. Serve it alongside creamy polenta or garlic mashed potatoes to soak up the delicious sauce for a truly memorable dining experience.

Smoked Goose Breast with Cajun Spice Rub

This recipe features a zesty Cajun spice rub that infuses the goose breast with bold flavors, making it a great option for those who enjoy a bit of heat.

The smoky flavor from the wood chips combined with the spices creates a deliciously flavorful crust, perfect for serving at barbecues or gatherings.

Ingredients:

• 2 goose breasts, skin on
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• Wood chips for smoking (pecan or mesquite recommended)

Instructions:

1. Prepare the Spice Rub: In a small bowl, combine Cajun seasoning, garlic powder, onion powder, black pepper, and salt. Mix well to combine.
2. Season the Goose Breasts: Rub the olive oil over the goose breasts, then generously coat them with the Cajun spice mixture, pressing it into the meat.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add the wood chips according to the manufacturer’s instructions.
4. Smoke the Goose Breasts: Place the seasoned goose breasts skin-side up in the smoker. Smoke for about 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once smoked, remove the breasts from the smoker and allow them to rest for 10 minutes before slicing.

The smoked goose breast with Cajun spice rub is a flavorful dish that packs a punch. The combination of spices creates a savory crust that enhances the rich flavor of the goose while adding a satisfying heat.

This recipe is perfect for serving with rice, coleslaw, or grilled vegetables, making it an excellent choice for outdoor gatherings or family meals that are sure to impress.

Smoked Goose Breast with Honey Mustard Glaze

This smoked goose breast recipe features a tangy and sweet honey mustard glaze that beautifully complements the rich flavor of the meat.

The combination of honey and mustard creates a balanced glaze that caramelizes during the smoking process, resulting in a glossy finish that enhances both the flavor and presentation of the dish.

Ingredients:

• 2 goose breasts, skin on
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips for smoking (maple or apple wood recommended)

Instructions:

1. Prepare the Glaze: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until well combined. Reserve a small amount for basting during smoking.
2. Season the Goose Breasts: Pat the goose breasts dry with paper towels and rub the remaining glaze evenly over both sides. Let the breasts sit at room temperature for about 30 minutes to allow the flavors to meld.
3. Preheat the Smoker: Set up your smoker according to the manufacturer’s instructions and preheat it to 225°F (107°C). Add your chosen wood chips.
4. Smoke the Goose Breasts: Place the goose breasts skin-side up in the smoker. Smoke for about 1.5 to 2 hours, basting with the reserved glaze every 30 minutes, until the internal temperature reaches 135°F (57°C).
5. Rest and Serve: Remove the smoked goose breasts from the smoker and allow them to rest for 10 minutes. Slice and serve with extra honey mustard glaze on the side.

The smoked goose breast with honey mustard glaze is a delightful blend of sweet and tangy flavors that elevate the rich taste of the goose.

This recipe is perfect for family gatherings or special occasions, offering a delicious main course that pairs well with roasted vegetables or a fresh green salad.

The glossy glaze not only adds flavor but also creates an appealing presentation that will impress your guests.

Smoked Goose Breast with Teriyaki Marinade

This recipe combines the rich flavor of smoked goose breast with a sweet and savory teriyaki marinade. The marinade enhances the meat’s natural taste while adding an Asian twist that pairs beautifully with a variety of sides.

The smoky flavor combined with the umami of the teriyaki makes for a unique and flavorful dish.

Ingredients:

• 2 goose breasts, skin on
• 1/2 cup teriyaki sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• Wood chips for smoking (apple or cherry wood recommended)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together teriyaki sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined.
2. Marinate the Goose Breasts: Place the goose breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight for optimal flavor.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add your preferred wood chips.
4. Smoke the Goose Breasts: Remove the goose breasts from the marinade and allow excess marinade to drip off. Place them skin-side up in the smoker and smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once cooked, remove the goose breasts from the smoker and let them rest for 10 minutes before slicing. Serve with extra teriyaki sauce on the side.

The smoked goose breast with teriyaki marinade is a delicious fusion of flavors that takes your taste buds on a culinary journey. The combination of sweet, savory, and smoky elements makes this dish an exciting option for dinner parties or family meals.

Serve it over jasmine rice with steamed vegetables for a complete and satisfying meal that everyone will love.

Smoked Goose Breast with Italian Herb Marinade

This recipe features a classic Italian herb marinade that enhances the natural flavors of smoked goose breast. The combination of fresh herbs, garlic, and olive oil creates a fragrant and flavorful profile that pairs beautifully with the smokiness of the meat.

This dish is perfect for those who appreciate aromatic flavors and a touch of elegance in their meals.

Ingredients:

• 2 goose breasts, skin on
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips for smoking (oak or cherry wood recommended)

Instructions:

1. Make the Marinade: In a bowl, whisk together olive oil, balsamic vinegar, chopped basil, chopped oregano, garlic powder, salt, and pepper until well blended.
2. Marinate the Goose Breasts: Place the goose breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight for the best flavor.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) according to the manufacturer’s instructions and add your wood chips.
4. Smoke the Goose Breasts: Remove the goose breasts from the marinade, allowing excess marinade to drip off. Place them skin-side up in the smoker and smoke for about 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once smoked, remove the goose breasts from the smoker and let them rest for 10 minutes before slicing.

The smoked goose breast with Italian herb marinade is a delightful dish that brings the flavors of Italy to your table. The fresh herbs and tangy balsamic vinegar enhance the rich taste of the goose, making it a standout option for dinner parties or family gatherings.

Pair it with a light pasta dish or a crisp salad for a balanced and elegant meal that celebrates the beauty of smoked cuisine.

Smoked Goose Breast with Pomegranate Molasses Glaze

This recipe features a rich and tangy pomegranate molasses glaze that beautifully complements the savory flavor of smoked goose breast.

The sweetness and acidity of pomegranate molasses create a complex flavor profile that enhances the natural richness of the meat, making it a perfect dish for festive occasions or special dinners.

Ingredients:

• 2 goose breasts, skin on
• 1/2 cup pomegranate molasses
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Wood chips for smoking (apple or cherry wood recommended)

Instructions:

1. Prepare the Glaze: In a small saucepan, combine pomegranate molasses, honey, Dijon mustard, ground cumin, salt, and pepper. Heat over medium-low heat until warmed and well combined. Set aside a portion for basting during smoking.
2. Season the Goose Breasts: Pat the goose breasts dry with paper towels and season generously with salt and pepper.
3. Preheat the Smoker: Set up your smoker according to the manufacturer’s instructions and preheat it to 225°F (107°C). Add your chosen wood chips.
4. Smoke the Goose Breasts: Place the seasoned goose breasts skin-side up in the smoker. Smoke for about 1.5 to 2 hours, basting with the reserved glaze every 30 minutes, until the internal temperature reaches 135°F (57°C).
5. Rest and Serve: Remove the smoked goose breasts from the smoker and let them rest for 10 minutes. Slice and serve drizzled with the remaining glaze.

The smoked goose breast with pomegranate molasses glaze is a stunning dish that marries sweet, tangy, and savory flavors. The beautiful color and rich taste make it perfect for holiday gatherings or elegant dinner parties.

Serve this dish with couscous or roasted vegetables to create a well-rounded meal that is sure to impress your guests.

Smoked Goose Breast with Chipotle and Lime Marinade

This recipe introduces a smoky and spicy chipotle and lime marinade that infuses the goose breast with bold flavors.

The heat from the chipotle peppers paired with the bright acidity of lime juice creates a mouthwatering combination that elevates the richness of the goose, making it an exciting dish for those who enjoy a bit of heat.

Ingredients:

• 2 goose breasts, skin on
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wood chips for smoking (mesquite or hickory recommended)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together minced chipotle peppers, lime juice, olive oil, minced garlic, salt, and pepper until well combined.
2. Marinate the Goose Breasts: Place the goose breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight for the best flavor.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add your preferred wood chips.
4. Smoke the Goose Breasts: Remove the goose breasts from the marinade and allow excess marinade to drip off. Place them skin-side up in the smoker and smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once cooked, remove the goose breasts from the smoker and let them rest for 10 minutes before slicing.

The smoked goose breast with chipotle and lime marinade is a flavorful and exciting dish that delivers a perfect balance of heat and acidity. This recipe is ideal for anyone looking to spice up their meals or impress friends at a barbecue.

Serve it with fresh avocado salsa and tortillas for a complete meal that’s bursting with flavor and vibrant colors.

Smoked Goose Breast with Rosemary and Garlic Marinade

This recipe features a classic rosemary and garlic marinade that enhances the natural flavor of the smoked goose breast. The aromatic combination of fresh herbs and garlic creates a deliciously fragrant dish that pairs perfectly with the smokiness of the meat.

This recipe is ideal for a comforting family dinner or a cozy gathering with friends.

Ingredients:

• 2 goose breasts, skin on
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Wood chips for smoking (oak or cherry wood recommended)

Instructions:

1. Make the Marinade: In a bowl, whisk together olive oil, minced garlic, chopped rosemary, balsamic vinegar, salt, and pepper until well combined.
2. Marinate the Goose Breasts: Place the goose breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight for optimal flavor.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) according to the manufacturer’s instructions and add your wood chips.
4. Smoke the Goose Breasts: Remove the goose breasts from the marinade, allowing excess marinade to drip off. Place them skin-side up in the smoker and smoke for about 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once smoked, remove the goose breasts from the smoker and allow them to rest for 10 minutes before slicing.

The smoked goose breast with rosemary and garlic marinade is a timeless dish that brings out the best in the meat. The fresh herbs and garlic enhance the rich flavor of the goose, making it a comforting and satisfying meal.

Serve it with creamy polenta or a roasted vegetable medley to create a delightful dining experience that’s perfect for any occasion.

Smoked Goose Breast with Apple Cider Brine

This recipe features a sweet and tangy apple cider brine that infuses the goose breast with moisture and flavor. The apple cider adds a delightful sweetness that complements the rich taste of the goose, while the spices in the brine enhance the overall flavor profile.

This dish is perfect for autumn gatherings or festive meals.

Ingredients:

• 2 goose breasts, skin on
• 2 cups apple cider
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black peppercorns
• 2 cloves garlic, crushed
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• Wood chips for smoking (apple or cherry wood recommended)

Instructions:

1. Prepare the Brine: In a large pot, combine apple cider, kosher salt, brown sugar, black peppercorns, crushed garlic, thyme, and rosemary. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat and let cool completely.
2. Brine the Goose Breasts: Place the goose breasts in a large zip-top bag or a container and pour the cooled brine over them. Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the Smoker: Set up your smoker according to the manufacturer’s instructions and preheat it to 225°F (107°C). Add your chosen wood chips.
4. Smoke the Goose Breasts: Remove the goose breasts from the brine, rinsing under cold water to remove excess salt. Pat dry with paper towels. Place them skin-side up in the smoker and smoke for about 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once done, remove the goose breasts from the smoker and let them rest for 10 minutes before slicing.

The smoked goose breast with apple cider brine is a deliciously moist and flavorful dish that brings out the best in the meat. The sweetness of the apple cider complements the rich flavor of the goose, making it an ideal choice for holiday dinners or special occasions.

Serve it alongside roasted potatoes or a crisp salad for a well-rounded meal that is sure to impress.

Smoked Goose Breast with Maple Bourbon Glaze

This recipe features a rich and indulgent maple bourbon glaze that perfectly complements the savory notes of smoked goose breast.

The sweetness from the maple syrup combined with the warmth of bourbon creates a delightful sauce that caramelizes beautifully during the smoking process.

This dish is perfect for those looking to elevate their meal with a touch of elegance.

Ingredients:

• 2 goose breasts, skin on
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips for smoking (pecan or cherry wood recommended)

Instructions:

1. Prepare the Glaze: In a small saucepan, combine maple syrup, bourbon, Dijon mustard, garlic powder, salt, and pepper. Bring to a simmer over medium heat and cook for about 5-7 minutes, until slightly thickened. Reserve a portion for basting during smoking.
2. Season the Goose Breasts: Pat the goose breasts dry with paper towels and season both sides generously with salt and pepper.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add your chosen wood chips.
4. Smoke the Goose Breasts: Place the seasoned goose breasts skin-side up in the smoker. Smoke for about 1.5 to 2 hours, basting with the reserved maple bourbon glaze every 30 minutes, until the internal temperature reaches 135°F (57°C).
5. Rest and Serve: Remove the smoked goose breasts from the smoker and let them rest for 10 minutes. Slice and serve drizzled with any remaining glaze.

The smoked goose breast with maple bourbon glaze is a decadent dish that beautifully balances sweetness and smokiness. This recipe is perfect for celebrating special occasions or impressing guests at dinner parties.

Pair it with creamy risotto or sautéed green beans for a luxurious meal that’s sure to leave a lasting impression.

Smoked Goose Breast with Sesame and Soy Marinade

This recipe features a savory sesame and soy marinade that enhances the rich flavor of smoked goose breast with Asian-inspired flavors. The combination of sesame oil and soy sauce creates a deliciously umami-packed dish, perfect for those who enjoy international flavors.

This dish pairs well with rice or Asian-style sides for a complete meal.

Ingredients:

• 2 goose breasts, skin on
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon black pepper
• Wood chips for smoking (hickory or mesquite recommended)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together soy sauce, sesame oil, honey, minced garlic, grated ginger, and black pepper until well combined.
2. Marinate the Goose Breasts: Place the goose breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight for the best flavor.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add your preferred wood chips.
4. Smoke the Goose Breasts: Remove the goose breasts from the marinade, allowing excess marinade to drip off. Place them skin-side up in the smoker and smoke for about 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once smoked, remove the goose breasts from the smoker and let them rest for 10 minutes before slicing.

The smoked goose breast with sesame and soy marinade is a flavorful dish that brings a taste of Asia to your table. The rich umami flavors combined with the smokiness of the goose create a unique and satisfying meal.

Serve it with steamed jasmine rice and stir-fried vegetables for a complete and harmonious dining experience.

Note: More recipes are coming soon!