Course
Main
Duration
2+ hours
Serves
4-8
If you buy into the age-old myth that geese taste like shoe leather, then you’re probably cooking them wrong. This is a straightforward recipe that cooks them right, and it’s good for all species and ages of geese.
I find that the meat is more tender when cut into thin strips against the grain and threaded through the skewers, as opposed to square chunks for kabobs. The trick when grilling is to flash sear over high heat, serving with the meat still very pink in the middle. You don’t want to overcook goose.
You probably have most of these ingredients in your pantry, except for the Chinese five-spice powder. Luckily, it can be found in most grocery stores or online.
Chinese five-spice powder consists of cinnamon, cloves, fennel, star anise and Szechuan peppercorns. It’s considered to be the perfect balance of the essential flavors in Asian cooking. Orange is another main ingredient in the marinade and a classic flavor pairing with waterfowl. Have some extra slices on hand for grilling and squeezing over the skewers for a sweet and acidic punch to finish.
These can be served as an appetizer, or you can make it a main dish with broccoli and rice on the side.
Ingredients
- 1 1/2 pounds of goose breast (approx. 3 Ross’s, 2 snows or 1 Canada)
- 2 cloves of garlic, minced
- 4 tbsp. fresh orange juice (I used the juice from 4 mandarins/cuties)
- 2 tbsp. soy sauce
- 2 tbsp. rice wine vinegar
- 2 tsp. honey
- 1 1/2 tsp. Chinese five-spice
- 1 green onion, thinly sliced
- 3 tbsp. neutral-flavored oil (avocado, canola, grapeseed)
- A handful of skewers
- Extra green onions and oranges for serving
Also works with
Special equipment
Preparation
- Slice each breast lengthwise into thin strips (about 1/4 – 1/2” thick).
- Make the marinade by mixing the garlic, orange juice, soy sauce, vinegar, honey, five-spice and green onion slices in a bowl. Slowly whisk in the oil until emulsified. Add goose strips and stir to coat each piece of meat. Marinate for at least 2 hours and up to 12, mixing the meat every few hours.
- Remove the meat from the marinade and thread on skewers, weaving on the meat lengthwise. Save the leftover marinade to baste while grilling. If using bamboo skewers, soak in water for at least 30 minutes prior to grilling to avoid burning the wood.
- Slice oranges in half. Brush each side with a little oil and sprinkle extra Chinese five-spice over the top.
- Heat the grill to high heat. Add the orange halves face down and grill over high, indirect heat until they begin to char. Remove and set aside.
- Add each skewer to the grill and after about a minute turn on a 45-degree angle and cook for another 30 seconds. Flip, baste with reserved marinade and repeat. Because the strips of meat are thin, it shouldn’t take more than 5 minutes total to grill. If you have a lot of skewers you will be constantly rotating and flipping throughout the process. The meat will cook much faster if using metal skewers instead of bamboo. Be careful not to overcook or the meat will taste dry. You want it to still be light pink in the middle.
- Serve with the extra green onions and a squeeze of the grilled orange halves.
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(0)If you buy into the age-old myth that geese taste like shoe leather, then you’re probably cooking them wrong. This is a straightforward recipe that cooks them right, and it’s good for all species and ages of geese.
I find that the meat is more tender when cut into thin strips against the grain and threaded through the skewers, as opposed to square chunks for kabobs. The trick when grilling is to flash sear over high heat, serving with the meat still very pink in the middle. You don’t want to overcook goose.
You probably have most of these ingredients in your pantry, except for the Chinese five-spice powder. Luckily, it can be found in most grocery stores or online.
Chinese five-spice powder consists of cinnamon, cloves, fennel, star anise and Szechuan peppercorns. It’s considered to be the perfect balance of the essential flavors in Asian cooking. Orange is another main ingredient in the marinade and a classic flavor pairing with waterfowl. Have some extra slices on hand for grilling and squeezing over the skewers for a sweet and acidic punch to finish.
These can be served as an appetizer, or you can make it a main dish with broccoli and rice on the side.
Ingredients
- 1 1/2 pounds of goose breast (approx. 3 Ross’s, 2 snows or 1 Canada)
- 2 cloves of garlic, minced
- 4 tbsp. fresh orange juice (I used the juice from 4 mandarins/cuties)
- 2 tbsp. soy sauce
- 2 tbsp. rice wine vinegar
- 2 tsp. honey
- 1 1/2 tsp. Chinese five-spice
- 1 green onion, thinly sliced
- 3 tbsp. neutral-flavored oil (avocado, canola, grapeseed)
- A handful of skewers
- Extra green onions and oranges for serving
Also works with
Special equipment
Preparation
- Slice each breast lengthwise into thin strips (about 1/4 – 1/2” thick).
- Make the marinade by mixing the garlic, orange juice, soy sauce, vinegar, honey, five-spice and green onion slices in a bowl. Slowly whisk in the oil until emulsified. Add goose strips and stir to coat each piece of meat. Marinate for at least 2 hours and up to 12, mixing the meat every few hours.
- Remove the meat from the marinade and thread on skewers, weaving on the meat lengthwise. Save the leftover marinade to baste while grilling. If using bamboo skewers, soak in water for at least 30 minutes prior to grilling to avoid burning the wood.
- Slice oranges in half. Brush each side with a little oil and sprinkle extra Chinese five-spice over the top.
- Heat the grill to high heat. Add the orange halves face down and grill over high, indirect heat until they begin to char. Remove and set aside.
- Add each skewer to the grill and after about a minute turn on a 45-degree angle and cook for another 30 seconds. Flip, baste with reserved marinade and repeat. Because the strips of meat are thin, it shouldn’t take more than 5 minutes total to grill. If you have a lot of skewers you will be constantly rotating and flipping throughout the process. The meat will cook much faster if using metal skewers instead of bamboo. Be careful not to overcook or the meat will taste dry. You want it to still be light pink in the middle.
- Serve with the extra green onions and a squeeze of the grilled orange halves.