Chef Brud Holland’s Holiday Goose

brud's goose recipe final product


This elegant dish is actually pretty straight forward to make.


breast meat from 1 goose, boneless and skinless
1 Tbsp kosher salt
1 Tbsp sugar, plus 2-3 Tbsp for the sauce
4 shallots, sliced thin
4 cloves garlic, sliced
1.5 cups port wine
1 Tbsp butter
a few sprigs fresh thyme

salt and pepper to taste


1.  Mix together 1 Tbsp kosher salt and 1 Tbsp granulated sugar

2.  Sprinkle both sides of the breasts with the mixture

3.  Slice thinly shallots and garlic cloves and mix together, breaking up the slices.  Reserve half of this mixture for the sauce.

4.  With the other half of the shallot garlic mixture, place a few shallots on a wooden board and lay the goose breasts on top. Place the remaining shallot/garlic mixture (still reserving the half for the sauce later) on top of the breasts and cover with another board and a small weight of some kind….a bottle of port will work or a brick or some canned food.  Press for 3-4 hours. You’ll get some juice that will run off so put the boards on a baking sheet or somewhere where it’s OK to wipe up the juice.

brud goose pressing

5.  After pressing the goose breasts, heat a cast iron skillet or flat griddle on medium heat and sear the breasts on both sides cooking for 3-4 minutes each side then turning until they have some spring back when pressed with your finger. If you want to cook further just place in a 350°F oven for a 3-4 minutes then rest on a warm platter for 6-8 minutes before slicing thinly across the grain.

6.  For the sauce add remaining shallot/garlic mixture and 1-1/2 cup port wine to a saucepan with about 2 Tbsp of sugar and a few sprigs of fresh thyme and cook down over medium high heat until it starts to get “glazey”—takes about 10 minutes, add in a Tbsp of butter and stir or whisk to incorporate. Season with salt and fresh ground black pepper and pour over the sliced goose.

*nutrition facts still based on domestic goose

*nutrition facts still based on domestic goose

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