The GOOD STUFF Smoked Goose Breast

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

smoking wood chips

💰Cheaper: wood pellets

Wood pellets can be more affordable and easier to find.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower-calorie sweetener.

goose breast

💰Cheaper: duck breast

Duck breast is more widely available and less expensive.

Thaw and trim all breast fillets thoroughly.

Mix all ingredients (except wine) in a bowl large enough to hold all the meat with room to spare.

Stir until all ingredients are dissolved and thoroughly mixed.

Submerge breast fillets in marinade and weight with a plate to keep submerged.

Refrigerate for at least 24 hours. Up to 48 is fine.

Soak wood for smoking.

Prepare a cooling rack on a tray to collect drippings. Lay out breast fillets well-spaced in a single layer.

Allow to air dry at room temperature for at least a couple hours until the surface feels tacky.

In the meantime, prepare the smoker including the smoked wood and bring temp to an even 200 degrees.

Add a disposable foil tray between fire and the grate. Add liquid to the tray. (Red wine works great, but even plain water is fine.)

When smoker is back to temperature, space the breast fillets evenly on cooking grate.

At one hour (for smaller pieces) begin checking internal temperatures. When internal temp at center of fillet reaches 144-146 degrees, remove from the smoker and allow to cool.

Store in zipper top bags in refrigerator and slice thin to serve. The whole smoked fillets can also be refrozen for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens