Goose breast is is marinated in this citrus/mustard/sweet sauce, and then smoked. If you don’t have a smoker, regular grilling with charcoal or propane tastes fantastic! If you want, use Mesquite chips rather than hickory. Don’t forget to leave the vent open on your grill.
- 1/2 cup orange juice
- 1/3 cup olive oil
- 1/3 cup Dijon mustard
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- 8 goose breast halves
- 1 cup hickory wood chips, soaked
1. Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
2. Preheat a smoker for medium heat, about 260 degrees and place hickory on coals.
3. Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.
From Rob Russell
The Good One Grill Company