SMOKED GOOSE BREAST

This smoked goose breast is quickly cured with salt and powdered sugar, then smoked low until the center is pink. There's also an option for crisping the skin if you like.

5 from 13 votes

Print Recipe Pin Recipe

Servings:

Prep Time: 15

Cook Time: 2

Course: Dinner,Main Course

Cuisine: American

Equipment

Blow torch (Optional)
Wood Chips

Ingredients

▢ 2 to 4 Goose Breasts (Canada goose, snow goose, or domestic)
▢ 1/4 cup powdered sugar
▢ 2 tablespoons fine-grained salt

Instructions

In a small bowl mix together the salt and powdered sugar. If you need more, simply make another batch. Any extra will keep well if stored in an air-tight container.
Place the goose breasts onto a baking tray or large plate. Completely coat the breasts with the salt and sugar mixture.
Let the meat rest at room temperature for 1 to 2 hours.
Pat the excess moisture from the meat with paper towels while ensuring that you don't remove the salt and sugar mixture from the meat.
Heat your smoker between 170 degrees and 180 degrees F. If you can't get your smoker that low, 200 degrees F will work.
Smoke the breast until you reach your desired internal temperature. For waterfowl, I like to cook the breast to an internal temperature of around 128 degrees F. You can cook them to a higher temperature, but I recommend not going any higher than 135 degrees F. I also recommend removing the breasts from the smoker a few degrees shy of your final temperature if you plan on crisping the skin.
To crisp the skin, cook the breasts skin side down over medium heat until nicely browned and firm.
Optional Step: As mentioned in the notes section, you can use a blow torch to add a nice char to the meat without overcooking it. I don't recommend using the torch on the skin because you run the risk of burning it.
Let the meat rest at room temperature for 10 to 15 minutes. Slice and season with salt and black pepper.

NOTES

Quick cure for flavor. Coat the goose breasts with the salt and sugar mixture and let them sit at room temperature for 1 to 2 hours before smoking. This adds flavor and color without turning it into a long cure.
Pat dry but keep the cure on. Gently dry off the surface moisture with paper towels before smoking, but leave the cure on the meat.
Rest before smoking. Let the meat sit at room temperature long enough to take the chill off so it cooks more evenly.
Smoke it low and slow. Keep the smoker between 170 and 180 F if you can, and stay under 200 F if your smoker runs hotter. Lower heat gives the breast more time to take on smoke before it reaches the final temperature.
Do not overcook it. Pull the goose at about 125 to 130 F internal and avoid going past 135 F or it will start drying out.
Crisp the skin last. If you leave the skin on, brown it in a pan over medium heat after smoking until the skin is crisp and firm.
Rest before slicing. Let it rest 10 to 15 minutes before cutting so the juices stay in the meat.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Charcuterie, Smoked, Waterfowl