Goose breasts were gifted to us and this online recipe that Brock found didn’t lie! The marinated goose was juicy perfection! Keep in mind that goose is rich so a little really does go a long way. If you ever have any goose breasts on hand, you now have a great recipe! – enjoy!
For 2 goose breasts;
1 c. soy sauce AND 2 t. chili flakes
2 T. EACH molasses AND brown sugar
Whisk together the 4 marinade ingredients until the sugar has dissolved. Trim the goose breasts as needed and then drop in a Ziploc with the marinade and refrigerate overnight.
When you are ready to get cooking, remove the breasts from the marinade and hang to dry for 30 minutes (we placed ours on a cooling rack over a baking sheet).
Set your smoker up for indirect cooking at 225 degrees and smoke the goose breasts for about 90 minutes until the centers reach 140 – they’ll still be pink but that also means they’ll be juicy!
Allow the cooked breasts to rest for about 15 minutes before slicing and serving.