Rosemary Mushroom Goose Breast

This Rosemary Mushroom Goose Breast recipe is a crowd-pleasing dish that combines the rich flavors of roasted goose breast with the earthy taste of mushrooms and the aromatic fragrance of rosemary. The goose breast is marinated in a flavorful mixture of herbs and spices, then pan-seared until it develops a crispy golden crust. Served with sautéed mushrooms and a drizzle of rosemary-infused sauce, this dish is perfect for special occasions or a fancy dinner at home.

Ingredients

• 1 goose breast, skin-on
• 2 tablespoons fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups mushrooms, sliced
• 3 tablespoons olive oil
• 1 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon all-purpose flour

Directions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the chopped rosemary, minced garlic, salt, and black pepper.
3. Using a sharp knife, score the skin of the goose breast in a criss-cross pattern.
4. Rub the rosemary mixture all over the goose breast, making sure to evenly coat both sides.
5. Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil.
6. Place the goose breast skin-side down in the skillet and sear for 5-6 minutes, or until the skin is crispy and golden brown.
7. Flip the breast over and transfer the skillet to the preheated oven.
8. Roast for 20-25 minutes, or until the internal temperature reaches 155°F (68°C).
9. Remove the goose breast from the oven and let it rest for 10 minutes before slicing.
10. While the goose breast is resting, prepare the mushroom sauce.
11. Heat the remaining tablespoon of olive oil in a separate skillet over medium heat.
12. Add the sliced mushrooms and sauté for 5-7 minutes, or until they are tender and golden brown.
13. In a small saucepan, melt the butter over medium heat.
14. Stir in the all-purpose flour and cook for 1 minute to form a roux.
15. Slowly whisk in the chicken broth until the sauce is smooth and thickened.
16. Add the sautéed mushrooms to the sauce and cook for an additional 2-3 minutes.
17. To serve, slice the goose breast and drizzle the mushroom sauce over the top.
18. Garnish with additional fresh rosemary, if desired.
19. Enjoy! This rosemary mushroom goose breast pairs well with roasted potatoes or a side salad.

Interesting Facts