Smoked Goose Breast Recipe

History of Smoked Goose Breast:

Smoking has been used for centuries as a method of preserving and adding flavor to foods. Necessity led our ancestors to discover this technique, as they needed to extend the shelf life of meats without refrigeration. The art of smoking has since evolved into a culinary technique that is beloved by many.

Among the various meats that can be smoked, goose breast holds a special place. Geese have been domesticated by humans for thousands of years, and their flavorful meat has been enjoyed in a variety of dishes. Smoking goose breast not only enhances its flavor but also helps to preserve it, resulting in a succulent and tender delicacy.

Fun Facts about Smoked Goose Breast:

1. The tradition of smoking meat dates back to ancient times, with evidence of smoking techniques found in various civilizations around the world, including the Egyptians, Greeks, and Native Americans.

2. The term "saltpetre" mentioned in the recipe refers to potassium nitrate, which is a common curing agent used to preserve meat. It helps to prevent the growth of bacteria and gives the meat a distinct flavor and pinkish color.

3. Smoking not only adds a smoky aroma and flavor but also helps to tenderize the meat. The slow and gentle heat of smoking breaks down the connective tissues, resulting in a melt-in-your-mouth texture.

4. Smoked goose breast can be enjoyed on its own as a charcuterie or used as an ingredient in various dishes, including salads, sandwiches, and pasta.

Recipe: Smoked Goose Breast

- 1 goose breast (fat)
- Salt
- Pepper
- Saltpetre (potassium nitrate)


1. Begin by preparing the goose breast. Leave the skin on as it adds flavor and helps retain moisture. Trim any excess fat, but ensure there is still a good layer left.

2. In a small bowl, mix salt, pepper, and a small amount of saltpetre. The saltpetre helps in the preservation and pink coloring of the meat. Rub the mixture generously all over the goose breast, ensuring every part is well-coated. Place the breast in a stone jar or airtight container.

3. Let the goose breast pickle in the refrigerator for four to five days. During this time, the salt mixture will penetrate the meat, imparting flavor and preserving it.

4. After pickling, remove the goose breast from the jar and rinse it thoroughly under running water. Pat it dry with paper towels.

5. Next, you will need to smoke the goose breast. If you have a dedicated smoker, follow the manufacturer's instructions for smoking poultry. If you don't have a smoker, there are alternative methods to achieve a great result.

6. Traditional stovetop smoking: Line the bottom of a heavy-bottomed pot with aluminum foil. Place a wire rack above the foil to elevate the goose breast. Add wood chips (such as apple or hickory) to the pot, ensuring they are distributed evenly. Place the pot on a stovetop burner over low heat. Once the chips start to smoke, place the goose breast on the rack, cover the pot with a lid, and smoke for approximately 1-2 hours. Check periodically to ensure the wood chips continue to smoke, replenishing them as needed.

7. Electric Smoker: If you have an electric smoker, preheat it to 225°F (107°C). Place the goose breast on the racks and smoke for about 2-3 hours or until the internal temperature reaches 165°F (74°C).

8. After smoking, remove the goose breast from the heat source and let it cool to room temperature. Then, wrap it in cheesecloth or gauze to protect it from dust and insects during further drying. Hang the wrapped goose breast in a cool, well-ventilated place, such as a pantry or cellar, for at least a week, allowing it to air-dry. This step helps to develop the flavors and further concentrate the meat.

9. Once the goose breast is fully dried, it is ready to be enjoyed. Slice it thinly and serve it as part of a charcuterie board or incorporate it into various dishes for added flavor and texture. It pairs well with fruits, nuts, and cheeses.

Similar Recipe Dishes:

1. Smoked Duck Breast: Similar to smoked goose breast, duck breast can be prepared using the same method. Duck breast has a rich, distinct flavor that is further enhanced through the smoking process.

2. Smoked Turkey Breast: Turkey breast is a lean alternative that can be enjoyed using the same recipe. It is deliciously tender and can be used in sandwiches, salads, or served alongside other smoked meats.

3. Smoked Chicken Breast: For those who prefer lighter meats, chicken breast can be brined, seasoned, and smoked to perfection. It offers a mild flavor and pairs well with a variety of dishes.

Smoking meats, such as goose breast, is not only a cooking technique but also a way to connect with culinary traditions of the past. The process requires patience and dedication, but the end result is a delicious and unique delicacy that can be savored on its own or incorporated into a variety of dishes. So, why not give it a try and enjoy the flavorsome experience of smoked goose breast?



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