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What's good for the Goose...

  • Bryn May 3, 2009 09:31 PM
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My friend's father recently gave me some boneless skinless goose breasts (unfortunately not bb-less) and I'm a little stumped how to cook them.

I'm thinking ginger soy marinade and grilling them to medium-medium well (rare poultry kinda bugs me).

What do you think? I'd prefer to grill them as it is getting warmer here and my condo doesn't have AC.

Thanks in advance!

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  1. I think your grilling idea is just fine. You might want to try scoring them and rubbing them with your choice of herbs/spices and marinating them (try beer) for about an hour in the fridge before grillling. Keep the grilling temp. moderately low and, if they start to look like they're drying out, brush on a film of oil to keep them moist. What kind of oil? I'd like to suggest butter, but it burns too easily. I suppose I'd have to rely on olive oil here.

    1. http://www.google.com/search?btnG=1&a...

      3 recipes, including grilling and teriyaki marinade.
      Good luck! Let us know how it turns out!

      1. I hear your concern about the heat, but I'd be very wary of grilling these, especially skinless. They could very easily turn out dry and tough, regardless of the marinade. I'd go with braising myself.

        Or maybe cut a pocket into a nice fatty chunk of pork butt, stuff the goose breasts inside, tie it shut, give it a dry rub, and slow-smoke the whole thing for hours and hours 'til it's fork-tender. Pulled porkoose anyone?

        3 Replies
        1. re: BobB

          One of the recipes from NYchowcook's google search suggests wrapping it in bacon that should work?

          1. re: Bryn

            Barding with bacon is a classic thing to do with game birds, especially ones likely to go dry on you like pheasants, or little ones like doves or quail. The one year my grandpa Kuntz cooked the Thanksgiving turkey - he was a dab hand with game birds, since he shot so many! - he covered the breast with bacon, to delightful effect. So I'd say go for it.

            1. re: Will Owen

              Thanks!