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10 Wild Goose Breast Recipes and Serving Suggestions

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

wild-goose-breast-recipes

How to Cook Wild Goose Breast

Wild goose breast is rich, meaty and mouthwateringly tasty when it is both prepared and cooked properly. This page provides detailed instructions on how to avoid the pitfalls of preparing and cooking it inappropriately, causing it to be served tough and unpalatable, as well as sharing 10 very different recipes and ways in which it can be enjoyed at its very best. While goose breast, like those of many other birds, is most often cooked whole, a number of the recipes on this page feature the meat pre-sliced to render it especially tender, juicy and delicious when served on the plate.

Wild birds of many different types are generally leaner than those bred in captivity, especially early season birds such as the ones from which the breasts featured on this page were taken. Goose breasts are however still quite substantial and one breast fillet is very likely capable of making a satisfying meal for two. Most of the recipes on this page use only half or even a quarter of a skinless breast fillet, sliced across the grain like a loaf of bread, to make a satisfying portion for one person. The quantity used is clearly stated in each instance.

Griddled goose breast is served with spinach and garlic mash and red kidney beans

Griddled goose breast is served with spinach and garlic mash and red kidney beans

1. Griddled Goose With Spinach and Garlic Mash

Cook Time

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 2 medium-sized baking potatoes
  • Salt
  • ½ goose breast
  • Vegetable or sunflower oil
  • Black pepper
  • Little bit of butter
  • Small handful baby spinach leaves
  • 1 large garlic clove
  • 2 tablespoons canned red kidney beans
  • Horseradish sauce to serve

Instructions

  1. Peel the potatoes and chop to one and a half inch chunks. Add to a pot of cold, salted water and bring the water to a simmer for 15 to 20 minutes, until the potatoes are just softened.
  2. When the potatoes are almost ready, put a cast iron, ridged griddle pan on to a high heat until very hot. Lightly oil the half goose breast and sear for 3 minutes each side in the hot griddle.
  3. Drain the potatoes through a colander at your sink and return to the empty pot. Leave to steam off for a few minutes or your mash will be overly wet.
  4. Lift the goose breast to a plate and season with salt and pepper. Cover with foil and leave to rest for a few minutes.
  5. Put the red kidney beans into a colander and rinse under running cold water. Sit aside to drain.
  6. Add a little bit of butter to the potatoes, swirl to evenly coat and mash with a hand masher.
  7. Wash the spinach leaves and shake dry before moderately finely chopping and adding to the mash. Peel the garlic clove and grate it into the mash with a hand grater. Stir well to evenly combine the ingredients.
  8. Lift the goose breast to a chopping board and slice evenly at a slight angle into three pieces before lifting to a serving plate.
  9. An ice cream scoop makes for attractive presentation of the mash but it can simply be spooned onto the plate if desired.
  10. Spoon the kidney beans and the horseradish sauce onto the plate immediately before serving.
Goose breast with plum sauce, potato wedges and peas

Goose breast with plum sauce, potato wedges and peas

2. Wild Goose With Plum Sauce

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 2 large ripe plums
  • 3 or 4 tablespoons cold water
  • ½ teaspoon sugar
  • Salt
  • 1 large baking potato
  • 2 tablespoons vegetable oil, plus extra for frying goose
  • Black pepper
  • ½ skinless wild goose breast, sliced to ¼ inch thickness
  • 1 cup frozen peas, or as desired

Instructions

  1. Put your oven on to preheat to 190C/375F/Gas Mark 5.
  2. Wash and dry the plums. Make a careful cut all the way around the circumferences, through to the stones, and twist the halves in opposite directions to separate. Pop the stones from the halves in which they are embedded and discard.
  3. Chop the plum halves moderately finely and add to a small saucepan with the sugar, water and a pinch of salt. Bring the water to a simmer for a few minutes, stirring frequently with a wooden spoon, until the plums have broken down to form a thick sauce. Pour into a cool dish, cover and leave to cool.
  4. Wash and dry the potato but don't peel it. Cut it in half lengthways then cut each half into 4 or 5 even wedges.
  5. Pour a couple of tablespoons of oil into a large bowl and season with salt and pepper. Add the wedges and carefully turn them around in the oil with a wooden spoon until they are all evenly covered in the oil.
  6. Arrange the wedges in a single layer on a nonstick baking tray or sheet and cook in the hot oven for 20 minutes, turning with tongs half way through.
  7. When the wedges are turned, pour a little oil into a nonstick pan and bring it up to a high heat.
  8. Season the goose strips on both sides with salt and pepper and fry on the high heat for 1½ minutes each side only, being careful of hot spitting oil.
  9. Remove the goose strips to a plate, cover and leave to rest for 5 minutes.
  10. Add the peas to a pot of boiling, lightly salted water. Simmer for 3 minutes before draining through a colander.
  11. Take the wedges from the oven and arrange on a serving plate with the goose strips and peas before spooning the plum sauce over the goose.
Wild goose, beetroot and peashoot salad with toast

Wild goose, beetroot and peashoot salad with toast

3. Wild Goose, Beetroot and Peashoot Salad

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 1 serving

Ingredients

  • ½ skinless wild goose breast fillet, sliced to ¼ inch strips
  • Salt and pepper
  • Vegetable oil for frying
  • ½ medium cooked and peeled (but not pickled) beetroot, chopped to ½ inch chunks
  • Generous handful peashoots
  • 1 slice bread
  • Little bit of butter

Instructions

  1. Pour a little oil into a large nonstick frying pan and bring it up to a high heat.
  2. Season the goose breast slices lightly with salt and pepper on both sides before frying on a high heat for 1½ minutes each side then removing to a plate to rest, covered with foil.
  3. Wash the peashoots and shake dry. Toss in a bowl with the beetroot, seasoning with a little salt and pepper, before arranging in a deep serving plate.
  4. Put the bread onto toast until golden, spread lightly with butter (optional) then slice into four triangular quarters.
  5. Tuck the goose strips into the salad and arrange the toast triangles around the salad at even intervals before serving immediately.
Mini wild goose breast and chilli omelette is served on a fried bread disc

Mini wild goose breast and chilli omelette is served on a fried bread disc

4. Mini Wild Goose and Chilli Omelette

Cook Time

Prep time: 5 min

Cook time: 6 min

Ready in: 11 min

Yields: 1 serving

Ingredients

  • ¼ wild goose breast fillet, sliced to ¼ inch thickness
  • Vegetable oil
  • Salt and pepper
  • 2 thin slices from large red chilli
  • 2 thin slices from large green chilli
  • 1 large egg
  • 4 or 5 basil leaves, rolled and thinly sliced
  • 1 outside slice bread

Instructions

  1. Season the goose breast strips with salt and pepper and fry in a nonstick frying pan in a little oil on a very high heat for 1½ minutes each side. Add the chilli discs to fry for 10 seconds each side only at the very end of the cooking process. Remove all to a holding plate to rest for 5 minutes. Sit pan aside for later use.
  2. Pour a very little oil into a small, 5-inch frying pan and rub it over the surface with kitchen paper. Put it on to bring it up to a moderately high heat.
  3. While the pan is heating, break the egg into a small glass or cup and season with salt and pepper. Beat with a fork until combined then add most of the basil (reserving a little to garnish) and stir through.
  4. Put your kitchen grill/broiler on to reach a high heat.
  5. Arrange the goose strips and chillies in the hot pan before pouring over the egg. Reduce the heat and cook for 2 to 3 minutes until the egg is almost fully set.
  6. Put the larger frying pan back onto the heat and use a large glass to cut a circle from the slice of bread. Fry for 1 to 2 minutes on each side until just golden and crispy.
  7. When the egg is almost set in the small pan, place it under the hot grill/broiler for about a minute to completely set the top of the egg.
  8. Plate the fried bread circle and slide the mini omelette on top. Garnish with the remaining basil.
Wild goose breast, cheese and tomato sandwich

Wild goose breast, cheese and tomato sandwich

5. Goose, Cheese and Tomato Sandwich

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 1 sandwich

Ingredients

  • ¼ goose breast fillet, sliced into ¼-inch-thick strips which should then be halved
  • Salt and pepper
  • Vegetable oil for frying
  • 1 medium tomato, sliced moderately thinly
  • 2 slices bread
  • 5 or 6 slices (as required) Red Leicester, cheddar or similar hard cheese

Instructions

  1. Pour a little oil into a frying pan and bring it up to a high heat before frying the seasoned goose slices for 1½ minutes each side. Remove from pan and set aside to rest for a few minutes.
  2. Put your kitchen grill/broiler on to preheat to a high setting.
  3. Arrange the goose and tomato slices alternately on one slice of bread, slightly overlapping.
  4. Lay the cheese over the goose and tomato to ensure full covering.
  5. Lift the assembly carefully onto an appropriate tray and place under the hot grill until the cheese is fully melted and bubbling slightly.
  6. Slide the assembly onto a chopping board with a spatula and season with a little more black pepper before placing the second slice of bread on top and cutting to serve.
Goose breast, tomato and cream cheese on crackers hors d'oeuvres

Goose breast, tomato and cream cheese on crackers hors d'oeuvres

6. Wild Goose Breast and Cream Cheese Christmas Hors D'oeuvres

These incredibly simple and delicious little creations can of course be served at any time of year but the colour combination definitely speaks of Christmas and they make a very tasty, attractive and original offering to serve at any Christmas party.

Cook Time

Prep time: 10 min

Cook time: 3 min

Ready in: 13 min

Yields: 6 hors d'oeuvres

Ingredients

  • 3 slices (¼ inch thick) from middle of wild goose breast fillet, cut in half
  • Salt and pepper
  • Vegetable oil for frying
  • 6 round savoury crackers of choice (salt and pepper flavour used here)
  • 2 tablespoons cream cheese
  • 6 thin tomato slices
  • 3 basil leaves, rolled and thinly sliced

Instructions

  1. Pour a little oil into a frying pan and bring to a high heat.
  2. Season the goose pieces with salt and pepper and fry on a high heat for 1½ minutes each side. Lift to a plate to rest for 5 minutes.
  3. Spread the crackers with cream cheese to an even thickness and lay a tomato slice on top of the cheese in each instance. Season the tomato very lightly with salt.
  4. Lay a piece of goose breast on top of each tomato slice and garnish with the shredded basil.
Goose breast slices on fried potatoes with bacon, poached eggs and peas

Goose breast slices on fried potatoes with bacon, poached eggs and peas

7. Goose With Fried Potatoes, Eggs and Bacon

Cook Time

Prep time: 40 min

Cook time: 30 min

Ready in: 1 hour 10 min

Yields: 1 serving


Ingredients

  • 2 lengthways slices from centre of large, unpeeled baking potato (½ inch thick)
  • Salt
  • ½ wild goose breast, cut into 6 slices, ¼ inch thick
  • Black pepper
  • Vegetable oil for frying
  • 2 back bacon medallions
  • 2 large eggs, as fresh as possible
  • 2 tablespoons vinegar, plus a little extra for seasoning peas
  • 1 cup frozen peas
  • 2 teaspoons apple sauce

Instructions

  1. Sit the potato slices in a deep-frying basket and into a pot of cold, salted water. The basket is not essential but makes it much easier to remove the potato from the water at the end of the cooking time without breaking them. Put the pot on to a high heat until the water reaches a simmer then reduce the heat to achieve a very gentle simmer for 15 minutes.
  2. Lift the basket from the water and allow to drain off before emptying the pot of water, returning the basket, covering and leaving for 30 minutes for the potatoes to mostly cool.
  3. When the potatoes have been allowed to cool, add some oil to a large frying pan and fry the seasoned goose strips on a high heat for 1½ minutes. Remove to a plate and leave to rest.
  4. Add the vinegar to a pot of cold water and put it on to reach a simmer. Break the eggs carefully into small cups or glasses. Put a separate pot of lightly salted water on for the peas.
  5. Add the cooled potatoes and the bacon medallions to the pan vacated by the goose, reduce the heat to medium and fry for 2 to 3 minutes each side until the bacon is done.
  6. When the vinegar and water is simmering, carefully pour in the eggs, one at a time, and adjust the heat to achieve the gentlest possible simmer. Poach for 3 minutes. The peas should go into the other pot of water at the same time as the eggs go in.
  7. Sit the bacon medallions in opposite corners of a square serving plate and the potato slices in the other corners.
  8. Arrange the goose strips on top of the potato slices and lift a poached egg with a slotted spoon onto each piece of bacon.
  9. Drain the peas through a colander at your sink, return to the pot and season with some black pepper and malt vinegar. Swirl them around in the pot to evenly disperse seasoning and spoon onto the plate before topping the goose strips with apple sauce immediately before service.
Slow cooked goose breast with mashed potatoes

Slow cooked goose breast with mashed potatoes

8. Slow Cooked Goose With Mashed Potatoes

Cook Time

Prep time: 15 min

Cook time: 8 hours

Ready in: 8 hours 15 min

Yields: 2 servings

Ingredients

  • 1 large skinless goose breast fillet, chopped to 1 inch chunks
  • 1 large carrot, trimmed and sliced to ½ inch thick discs
  • 2 celery sticks, trimmed and roughly chopped
  • 1 small onion, peeled, halved and sliced
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 4 baking potatoes
  • Little bit of butter
  • Chopped celery leaves (from centre of bulb) to garnish