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Smoked Citrus Goose Breast

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Melissa

Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! Mesquite chips can be used in place of the hickory if you prefer. Be sure to leave the vent open on your grill!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
  2. Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.
  3. Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.
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Reviews

Dakotafox
12
11/9/2009

This is excellent. I topped my goose brests with some red pepper flakes. smoked for 3 hrs...ends up with a light glaze on outside....we cut the goose breasts into 1" wide and 1/4" thick strips. Thawing more as i talk to do another batch!

Lisa?
7
12/29/2010

This recipe is amazing. I always salt brine the goose 12-24 hrs in advance. I've done this marinade three times and it's always fantastic. And, I've always just done it in the oven.

collector
6
9/20/2010

Disappointed, marinated goose for more than 5 hours and it was tough. Cooked over charcoal with hickory chips, not sure what went wrong.