Corned Goose

By Nick Brown (SEA)

Corned goose breast is an easy and delicious way to transform your game meats.  This recipe eats like corned beef.  Whether you serve it with boiled vegetables or slice it for sandwiches, it is sure to please.

This recipe can be made with duck or goose breasts, the thickness of your meat will change how long you need to cure.  For a couple mallard breasts, the curing time was about 3 days, while the goose breasts require 5 days for the cure to reach the center.  It is also helpful to use a small bowl or plate to help keep the breasts submerged.

Additionally, this recipe can be done without the pink salt, but it won’t get the same vibrant red color.

The following recipe is for 1 lb of goose breast.  The ratio for the curing salt is very important.  Your curing salt should be about 1% of the weight of the meat.

Ingredients

• 1 lb of Goose Breasts
• 100 grams kosher salt
• 25 grams sugar
• 5 grams pink curing salt #1
• 2 garlic cloves
• 10 grams pickling spice (toasted)

Curing Instructions

1. Reserve ½ of your picking spice for later.  Bring the rest of your spices to a boil in ½ gallon of water.
2. Once the water has boiled, turn of the heat and let the liquid cool to room temperature.
3. Transfer the liquid to a large container and put it in the fridge to cool.
4. Once the liquid has cooled in the fridge, add your goose breasts or pour the liquid over the breasts in a different container.
5. Let the breasts cure for 5 days, flipping the breasts in the liquid daily. (see headnotes for smaller pieces of meat and handling tips)
6. After 5 days, the breasts should feel noticeably firmer.
7. Remove the breasts, give them a quick rinse with cold fresh water, then pat dry
8. Dispose of the curing liquid.

Cooking Instructions

1. Place the breasts in a pot and add enough water to just cover them.
2. Add the remaining pickling spice and season the water with salt.
3. Bring the water to a simmer.
4. Cover the pot and continue to cook on the stove on low, or in the oven at 325
5. Cook for about 90 minutes. (this may change depending on the thickness of the breast, but you want it fork tender throughout, start checking it at about an hour)
6. If you are adding vegetables, try to add them about 20 minutes before your goose is done cooking.

If you would like to share your favorite way to cook your game birds, please send your recipe and photos to WaWaterfowlMedia@gmail.com