Smoking Goose Recipe
Indulge in the rich, smoky flavors of our Smoking Goose, a delectable dish featuring tender, slow-cooked goose infused with aromatic herbs and spices. Each bite promises a delightful burst of savory goodness, perfectly complemented by a hint of sweetness from our house-made glaze. Served with a side of seasonal vegetables, this dish is a true celebration of gourmet comfort food that will leave you craving more.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Goose
Rinse the goose breasts under cold water and pat them dry with paper towels.
- 2
Season the Goose
In a small bowl, mix together salt, black pepper, garlic powder, and smoked paprika. Rub this mixture all over the goose breasts, ensuring they are evenly coated. Drizzle with olive oil and let it sit for about 30 minutes to absorb the flavors.
- 3
Prepare the Smoker
Soak the wood chips in water for about 30 minutes. Preheat your smoker to 225°F (107°C).
- 4
Smoke the Goose
Once the smoker is ready, drain the wood chips and place them directly on the hot coals or in the smoker box. Place the seasoned goose breasts on the smoker rack, skin side up. Smoke for about 2 to 3 hours, or until the internal temperature reaches 165°F (74°C).
- 5
Rest and Serve
Once the goose is done, remove it from the smoker and let it rest for 10-15 minutes before slicing. Serve warm.
