Smoked Citrus Goose Breast

Goose breast is marinated then smoked over a charcoal grill. If you dont have a smoker, regular grilling with propane or charcoal still tastes great Mesquite chips can be used in place of the hickory if you prefer. Be sure to leave the vent open on your grill

Smoked Citrus Goose Breast Ingredients

• cup orange juice

• ? cup olive oil

• ? cup Dijon mustard

• ? cup brown sugar

• cup soy sauce

• cup honey

• 1 tablespoon dried minced onion

• 1 teaspoon garlic powder

• 8 goose breast halves

• 1 cup hickory wood chips, soaked

How to Make Smoked Citrus Goose Breast

1. Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.

2. Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.

3. Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.

Smoked Citrus Goose Breast Nutritions

• Calories: 484.8 calories

• Carbohydrate: 22.6 g

• Cholesterol: 93.6 mg

• Fat: 31.6 g

• Fiber: 0.2 g

• Protein: 26.6 g

• SaturatedFat: 8.3 g

• ServingSize:

• Sodium: 776.5 mg

• Sugar: 19.3 g

• TransFat:

• UnsaturatedFat:

Smoked Citrus Goose Breast Reviews

• This is excellent. I topped my goose brests with some red pepper flakes. smoked for 3 hrs...ends up with a light glaze on outside....we cut the goose breasts into 1" wide and 1/4" thick strips. Thawing more as i talk to do another batch

• This recipe is amazing. I always salt brine the goose 12-24 hrs in advance. Ive done this marinade three times and its always fantastic. And, Ive always just done it in the oven.

• Disappointed, marinated goose for more than 5 hours and it was tough. Cooked over charcoal with hickory chips, not sure what went wrong.

• I cut it into bite size pieces and put it in the marinade. This was an amazing marinade for goose. I used coconut oil instead of olive oil. I grilled it in an iron skillet for about a minute and a half on each side.