By Scott Leysath

While growing up in Virginia in the late 1960s and early 1970s, my exposure to global cuisine was limited to spaghetti, pizza, and takeout food from the lone Chinese restaurant in town. When Jack-In-The-Box came to Annandale, we hopped on our bicycles and headed into town, anxious to sample the newest and most exotic international fare yet-tacos. Considering the availability and diversity of American cuisine today, the fast-food taco hardly seems worth a bike ride.

Two or three decades ago, television cooking shows featured The Galloping Gourmet, Justin Wilson, and, of course, Julia Child. They introduced viewers to a new world of foods. And then in 1993, the Food Network launched with a handful of soon-to-be superstar chefs, making the most dramatic impact on American table fare ever. It has changed the way most of us think about food. No longer satisfied with a mundane diet of meat and potatoes, many Americans eagerly seek out the next trend in dining.

Today, Southwestern foods and flavors are a mainstay on grocery store shelves as well as restaurant menus. Who could have predicted that the word chipotle would become so commonly used by U.S. diners? Or that salsa would follow ketchup and mustard as the number three condiment in America? Bold, colorful, and spicy, these ingredients are the ideal match for waterfowl recipes. Any Southwestern dish calling for beef, pork, or chicken can be substituted with duck or goose. Slow-cooked goose breasts, shredded and rolled with cheese into enchiladas, are a perfect springtime lunch or dinner. For the following recipe, have all your ingredients chopped and ready to add to a sizzling hot pan.

Goose Breast Fajitas

Preparation Time: 15 minutes
Marinating Time: 4-6 hours
Cooking Time: 15 minutes
Serves: 4


  • 4 goose breast fillets, skin on or off
  • 1 medium red onion, cut into 1/4-inch-thick rings
  • 1 bell pepper, any color, cut into
  • 1/4-inch-thick rings
  • 1 jalapeño pepper, seeds removed and thinly sliced
  • 1/3 cup tequila (or substitute orange juice)
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • salsa
  • warm flour tortillas
  • lime wedges


1. Place goose breast fillets in a shallow plastic or glass container. Arrange red onion, bell pepper, and jalapeño over goose. In a bowl, combine tequila with the next seven ingredients and mix well. Pour mixture over goose, onions, and peppers. Cover and refrigerate for 4 to 6 hours, turning often.

2. Pour off and discard marinade. Heat a large, heavy skillet over medium heat. Add goose and brown evenly on both sides, about 3 to 4 minutes each side. Add onions and peppers, and cook until onions are translucent.

3. Remove goose breast when still medium-rare. Allow to rest for a few minutes and then slice thinly across the grain of the meat. Arrange sliced meat on plates, top with onions and peppers, and serve with salsa, tortillas, and lime wedges.