Every year, Doug, my hunting guru, is kind of enough to throw me some of his catch. Last year it was duck, and this year I thought it was duck again. I thawed out the breasts he gave me and thought, wow...those are huge, that must have been one hell of a duck. Well it turns out...surprise, surprise, I'm an idiot. The breasts weren't from a duck, they were from a goose. Oh.
Using a recipe I found online, I set about preparing my
As I mentioned before, the breasts were large, and the picture doe not do them justice. I prepped the grill for medium high, but after the first eight minutes, knocked it down to medium for the last eight minutes. In hindsight, I should have dropped the temp a little more and left them on a little longer. They came out on the less done side of medium rare.
The orange, ginger, & balsamic sauce was incredibly easy to make and another reason why I always keep ginger root in the freezer. It's ready to roll at a moments notice and keeps forever.
The final result was a dinner rich in flavor, but not as tender as I would have hoped or preferred. This was my first time grilling goose breasts, so I don't know if it the breasts lack of tenderness is characteristic of this majestic floating beauty, or a consequence of my waterfowl inexperience. I have had better luck with duck, that is for certain.
Although this meal wasn't totally what I was expecting, it was good...and it lasted through at least two lunches as leftovers. In my book, that is a win.