For a richer flavor, consider adding a splash of bourbon to the marinade. If you prefer a sweeter flavor profile, maple syrup can be substituted for the honey. Ensure the wood chips are well-soaked to produce a consistent smoke throughout the cooking process. Goose breasts are best served medium-rare to medium for optimal tenderness. Avoid overcooking.
Smoked Citrus Goose Breast
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME3 hrs 45 mins
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SERVING8 People
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VIEWS15
Succulent goose breast, infused with bright citrus notes and kissed with smoky perfection. This recipe transforms ordinary goose into a gourmet experience, perfect for a special occasion or an adventurous weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol94 mg
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Fiber0 g
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Protein27 g
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Saturated Fat8 g
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Sodium777 mg
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Sugar19 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the orange juice, olive oil, Dijon mustard, brown sugar, soy sauce, honey, dried minced onion, and garlic powder until well combined. (5 minutes)
02
StepPlace the goose breasts in a resealable bag or a non-reactive container. Pour the marinade over the goose, ensuring each piece is well coated. Seal the bag or cover the container and refrigerate for at least 3 hours, or preferably overnight, turning occasionally. (3 hours - overnight)
03
StepPreheat a smoker to a medium heat of approximately 300°F (150°C). If you don't have a smoker, prepare a grill for indirect heat. For a charcoal grill, this means arranging the coals on one side, leaving the other side empty. (15 minutes)
04
StepOnce the smoker or grill is ready, drain the goose breasts, discarding the marinade. Place the goose breasts, skin-side up, on the smoker or the cool side of the grill. (2 minutes)
05
StepIf using a smoker, add the soaked hickory wood chips according to your smoker's instructions. If using a grill, place the soaked wood chips in a smoker box or a foil pouch with holes poked in it, and place it directly over the heat source. (5 minutes)
06
StepSmoke or grill the goose breasts until the internal temperature reaches 165°F (74°C), using a meat thermometer to check. This will take approximately 1 to 1.5 hours, depending on the thickness of the breasts and the consistency of your smoker or grill. (1 to 1.5 hours)
07
StepRemove the goose breasts from the smoker or grill and let them rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (10 minutes)
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Brice Stracke
Jun 24, 2025I've always been intimidated by cooking goose, but this recipe made it so easy and delicious!
Lenny Weimann
Jun 24, 2025Resting the goose breast is key! It made a huge difference in the tenderness of the meat.
Patrick Murray
Jun 8, 2025This recipe was a game-changer! The citrus marinade perfectly complements the rich flavor of the goose.
Maryjane Connelly
May 11, 2025The smoky flavor was incredible! I used mesquite chips and it was a fantastic pairing.