Quick Answer
For wild goose, consider acidic marinades with ingredients like buttermilk, yogurt, or citrus juice to tenderize the meat, and aromatic combinations with garlic, thyme, and rosemary to add depth of flavor. A mixture of soy sauce, brown sugar, and spices can also add a rich, savory flavor.
Marinade for Breast Searing
When preparing wild goose breasts for searing, a 30-minute to 1-hour marinade in a mixture of 1 part buttermilk or plain yogurt to 1 part olive oil, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, and 1 minced garlic clove can help tenderize the meat and add flavor. For a more intense flavor, consider a 2-hour to overnight marinade in a mixture of 1 part buttermilk or plain yogurt to 1 part olive oil, 2 tablespoons Dijon mustard, 2 teaspoons dried thyme, and 2 minced garlic cloves.
Confit Leg Preparation
For wild goose legs, a 24-hour confit in a mixture of 1 part olive oil to 1 part rendered duck fat, 1 onion, 2 cloves garlic, and 1 tablespoon chopped fresh thyme can help break down the connective tissue and add rich, savory flavor. To enhance the confit, consider adding 1 tablespoon soy sauce or fish sauce for umami flavor. After confiting, the legs can be pan-seared or grilled to add a crispy exterior.
Bacon Wrap and Orange Glaze
For a bacon-wrapped wild goose breast, consider a 30-minute to 1-hour marinade in a mixture of 1 part olive oil to 1 part orange juice, 1 tablespoon honey, 1 tablespoon Dijon mustard, and 1 minced garlic clove. To add a crispy bacon wrap, cook 4-6 slices of bacon until crispy, then wrap the bacon slices around the goose breast. For an orange glaze, reduce 1 cup of orange juice and 1 tablespoon honey over low heat until thickened, then brush the glaze over the bacon-wrapped goose breast during the last few minutes of cooking.
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