WaterfowlLeslie Fangmangoose, sandwich, main dish, IrishComment

Corned Goose

WaterfowlLeslie Fangmangoose, sandwich, main dish, IrishComment
Corned Goose

My mother taught me this recipe and it is a hit every St. Patrick’s day! It is a great way to use any goose you might have in the freezer.

Corned Goose

Brine Mix

  • 1/2 cup Morton’s Tender Quick

  • 1/2 cup canning salt

  • 1/4 cup sugar

  • 1 quart water

  • 2 tablespoons of mustard seed

  • 2 tablespoons of coriander seed

  • 1 tablespoon of black peppercorns

  • 1 tablespoon of dill seeds

  • 1 tablespoons of allspice

  • 1 teaspoon of red pepper flake

  • 1 teaspoon of ginger

  • 2 bay leaves

  • 3 whole cloves

  • 2 cinnamon sticks

  • 10 garlic cloves

  • 1 quart of Ice

  • 4 goose breast

In a large pot mix together all of the ingredients except for the goose and ice and bring to a boil. Stir until the salt, sugar and Tender Quick are dissolved. Remove from the heat and add the ice. Once the mixture is completely cool then pour the brine over the goose breast in a plastic, glass or other non-reactive container. Make sure the breast stay submerged, you may have to weight them down with a plate. Cover and refrigerate for 5 to 7 days, stirring every other day.

Day of Cooking

  • 1 quart stock (may need more to make sure the breast are covered)

  • 1 tablespoon of mustard seed

  • 1 tablespoon of coriander seed

  • 1/2 tablespoon of black peppercorns

  • 1/2 tablespoon of dill seeds

  • 1/2 tablespoon of allspice

  • 1/2 tablespoon of red pepper flake

  • 1/2 teaspoon of ginger

  • 1 bay leaf

  • 1 whole cloves

  • 1 cinnamon sticks

When ready to cook remove the breast from the brine and rinse them well. Place in a crock pot and add the stock and spices. Cook on low for 6-8 hours until the breast is done and tender. Serve with Cabbage or sauerkraut as shown above or make toasted sandwiches as shown below.

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Corned Goose Panini

This sandwich has melted Swiss cheese and deli mustard.