I’ve been given a package with two portions of boneless skinless goose breast. Most likely I’ll grill them and serve them with a salad. Unless you have better suggestions. I don’t want to roast it without the skin, do I?
Do any of you have recommendations for a great goose marinade or rub? I have a respectable assortment of herbs and spice. I didn’t wade too deep into the internet yet. The first few hit suggested corning it, but those recipes call for a lot more meat and several more varieties of salt than I already have.
(Is Morton’s Tender Quick a standard grocery store item?)
Brine it. I use this brine for all of my wild birds. You can skip the maple. Roast it, or indirectly grill after brining. Directly grilling chars it because if the sugar.