Goose Breast Roulades

cornfield+geese(1)The waterfowl season is wrapping up in most parts of NYS.  Here is a recipe to change up the typical goose recipe ruts we often get stuck repeating (for me it’s smoked goose, chili, and pulled BBQ goose).  This recipe has a few steps and may seem a bit complicated at first, but it comes together very nicely and is delicious!

Goose Breast Roulades


2 Canada goose breasts (Snow goose and Brant work fine too), about 1 lb each
1 quart water, 1 T. pickling or kosher salt, 1 T. brown sugar, 1 T. pickling spice, 1 clove garlic crushed
4 slices bacon
2 cups spinach, chopped
2 T.  parsley, chopped
1/4 cup shallot or red onion, chopped
1/2 t. poultry seasoning
2 slices toast, rye or whole wheat, cut into small cubes
1/4 cup grated Parmesan cheese
3/4 cup beef stock
1/2 cup dry red wine
1 T. balsamic vinegar
1/4 cup seasoned flour with a dash of salt, pepper, and poultry seasoning


Place a goose breast on a sheet of parchment or wax paper on top of a cutting board.  Carefully butterfly the breast by placing the breast under your left hand (for right handed folks) so that the breast most closely resembles the shape of your hand.  Carefully cut the breast in half, moving toward the outer edge of your left hand, yet do not cut all the way through the breast.  Open the breast…it should look somewhat like a butterfly.  Then pound the meat with a mallet until it is about 1/4 inch thick (pencil width).

goose breast butterfly and poundingCreate a brine by combining the quart of water, 1 T. pickling salt, 1 T. brown sugar, 1 T. pickling spice (if you have it) and 1 clove of crushed garlic in a large glass or ceramic bowl (not metal).  Add the pounded goose breast, cover and refrigerate for 4-6 hours.

Remove the goose from the brine and pat dry with paper towels.

In a large oven proof skillet, brown the bacon over medium heat.  Remove bacon and drain most of the fat into a small dish for later.  Add the spinach, parsley and shallot to the pan and saute a few minutes.   In a bowl combine the bread cubes, poultry seasoning, and Parmesan cheese.  Dice the cooked bacon and add it to the bread mixture. Add the spinach mixture from the pan to the bread mixture and moisten it with about 1/4 cup of the beef broth.  Combine well and add salt and pepper to taste if desired–this is the stuffing for the roulade.

Preheat oven to 350 degrees Fahrenheit.  Lay the two goose breasts flat.  Put half of the stuffing mixture on each breast and spread stuffing evenly over the meat.  Roll the meat up like a burrito and secure either with toothpicks or tie with kitchen twine in a few places.  Roll the meat in the seasoned flour to evenly coat it and shake off excess flour.  Heat the left over bacon grease or 1 T. olive oil in the ovenproof skillet.  Carefully brown the goose roulades on all sides.  Add the wine, the remaining half cup of beef stock, and balsamic vinegar.  Place entire pan in the preheated oven.  Cook for 30 minutes for medium rare or 45 minutes for medium.  Carefully remove goose roulades from pan and set on a tray loosely tented with foil to keep warm.  Set the skillet over medium heat and cook the wine and broth liquid down by half.  It will start to thicken and make a nice sauce.  You can stir in a few tablespoons of half and half or sour cream to the sauce if desired.  Strain sauce into a gravy boat and season with salt and pepper to taste.  Slice the roulade and serve over a rice pilaf or egg noodles with the wine sauce drizzled on top and your favorite veggies on the side.

Cooking note:  You can be creative with the stuffing, for example : you could use a packaged stuffing mix; stuff with just sautéed onion, bacon, and diced dill pickle; stuff with sautéed arugula, red pepper and farmers cheese; use a favorite chutney; etcetera

goose breast roulade

Print Friendly, PDF & Email