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Tender Goose Breast?

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 Posted 12/13/2008 4:19:45 PM
 

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What is the trick to getting goose breast tender? It seems like every way I cook it, it is tough and dry. I've butterflied them and cooked them on the grill, cooked them in a crock pot on low, tried this http://www.ducks.org/members/messageBoards/Topic657199-149-1.aspx recipe, etc. Everything I've tried the goose is very tough. Any ideas about what I am doing wrong?

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Post #659601
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 Posted 12/13/2008 4:35:20 PM
 

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if you wrap the goose breasts in bacon it will keep the moisture in better when cooking them on the grill

did you have foil over it when u baked them in the oven?

have enough water?

i've found that if u butterfly them and flip them every so often, when baking it will cook a little better that way

you want to cook em just like u would a roast

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 Posted 12/13/2008 8:16:29 PM
 

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mk_ried 12/13/2008
if you wrap the goose breasts in bacon it will keep the moisture in better when cooking them on the grill

did you have foil over it when u baked themin the oven?

have enough water?

i've found that if u butterfly them andflip themevery so often, when baking it will cook a little better that way

you want to cook em just like u would a roast


I had foil over them and when I took them out after about 1.5 hours there was still water. I'll try flipping them next time. Thanks for the advice.


"Government's first duty is to protect the people, not run their lives."  ~ Ronald Reagan
Post #659628
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 Posted 12/14/2008 6:16:16 PM
 

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The biggest thing is dont overcook them.  I personally dont like to cook it past 135 degrees if.  If I am roasting a whole bird I will cook it to 160.
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 Posted 12/14/2008 6:50:45 PM
 

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dc87 12/14/2008
The biggest thing is dont overcook them.  I personally dont like to cook it past 135 degrees if.  If I am roasting a whole bird I will cook it to 160.

how long u cook it like that?

Post #659709
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 Posted 12/30/2008 8:36:12 PM
 

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honker88 12/13/2008
What is the trick to getting goose breast tender? It seems like every way I cook it, it is tough and dry. I've butterflied them and cooked them on the grill, cooked them in a crock pot on low, tried this http://www.ducks.org/members/messageBoards/Topic657199-149-1.aspx recipe, etc. Everything I've tried the goose is very tough. Any ideas about what I am doing wrong?

i made that recipe for my daughter the other day and i cooked them for 2 hours at 300 degrees but i cut them up in 3" by 3" cubes and they fell apart in my hands i didnt even have to use a fork

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 Posted 1/25/2009 12:27:06 PM
 

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Here is a good recipe I use.

Take a goose breast (skinned) and slice it into strips.  Place the strips in a pot with a 2 liter of Sprite soda.  Soak goose overnight in the fridge.

In a roaster pan slice up a few potatoes, dice 1/2 onion.

Add two packs Lipton onion soup mix.

In the morning strain the Sprite from the goose and add the goose to the roaster pan along with some water, bake at 325-350 degrees.  Be sure to check and add water as needed throughout the day.  Best goose I ever ate.

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 Posted 1/25/2009 4:38:41 PM
 

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sounds good
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 Posted 2/11/2009 4:44:05 AM
 

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Leave the skin on to keep the moisture in.  You can always peel it off afterwards.  The next most important thing is don't overcook it.  A little pink in the middle is a good thing.  Most people freak out and think they need to cook the ever-loving snot out of game meat but, thats what makes it tough and gamey.  If the bird made from the tundra all the way to your blind, its healthy, you don't have to make it to 175F like chicken!

We owe it to our brothers to hunt safely,
We owe it to our prey to hunt humanely,
We owe it to God to hunt with integrity,
We owe it to our kids to teach them these things.
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 Posted 2/11/2009 7:48:35 PM
 

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Wrap in bacon, smothered in sweet Baby Rays.  Make sure it is rare or med. rare. 

You could also try laying the breasts out on the driveway and parading every last piece of farm equipment you own over it.  Might tenderize your tires a bit.




Edited: 2/11/2009 7:48:48 PM by heavyhauler2255

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