# How should I cook boneless skinless goose breast?

**URL:** <https://boards.straightdope.com/t/how-should-i-cook-boneless-skinless-goose-breast/662294>\
**Category:** Cafe Society\
**Created:** [June 30, 2013, 9:56pm UTC](https://boards.straightdope.com/t/how-should-i-cook-boneless-skinless-goose-breast/662294 "2013-06-30T21:56:07Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![gwendee](https://avatars.discourse-cdn.com/v4/letter/g/35a633/32.png) [@gwendee](https://boards.straightdope.com/u/gwendee)\
**Post date:** [June 30, 2013, 9:56pm UTC](https://boards.straightdope.com/t/how-should-i-cook-boneless-skinless-goose-breast/662294/1 "2013-06-30T21:56:07Z")

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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?)

Thanks in advance.

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**Author:** ![Mixolydian](https://avatars.discourse-cdn.com/v4/letter/m/da6949/32.png) [@Mixolydian](https://boards.straightdope.com/u/Mixolydian)\
**Post date:** [June 30, 2013, 11:04pm UTC](https://boards.straightdope.com/t/how-should-i-cook-boneless-skinless-goose-breast/662294/2 "2013-06-30T23:04:59Z")

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I have no idea, but by going boneless/skinless, are you hoping to cut down on the [grease](http://boards.straightdope.com/sdmb/showthread.php?t=356653)?

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**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\
**Post date:** [June 30, 2013, 11:12pm UTC](https://boards.straightdope.com/t/how-should-i-cook-boneless-skinless-goose-breast/662294/3 "2013-06-30T23:12:54Z")

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What kind of goose breast? Canada/wild goose is gonna be a lot different than a domestic goose.

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**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\
**Post date:** [June 30, 2013, 11:28pm UTC](https://boards.straightdope.com/t/how-should-i-cook-boneless-skinless-goose-breast/662294/4 "2013-06-30T23:28:35Z")

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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.

[http://www.food.com/recipe/brined-roast-pheasant-outdoor-wisconsin-style-107369](http://www.food.com/recipe/brined-roast-pheasant-outdoor-wisconsin-style-107369)

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**Author:** ![gwendee](https://avatars.discourse-cdn.com/v4/letter/g/35a633/32.png) [@gwendee](https://boards.straightdope.com/u/gwendee)\
**Post date:** [June 30, 2013, 11:33pm UTC](https://boards.straightdope.com/t/how-should-i-cook-boneless-skinless-goose-breast/662294/5 "2013-06-30T23:33:55Z")

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> [@Mixolydian](#):
>
> I have no idea, but by going boneless/skinless, are you hoping to cut down on the [grease](http://boards.straightdope.com/sdmb/showthread.php?t=356653)?

Wasn’t my call. I’ve had goose grease on toast points and it was DElicious.

> [@Athena](#):
>
> What kind of goose breast? Canada/wild goose is gonna be a lot different than a domestic goose.

He did not say. It was a friend of a friend situation. I can’t even call him up and ask him. Drat!