Goose breast is a rich and flavorful cut that deserves a special place on our dinner table. Traditionally enjoyed during festive occasions, it’s often seen as a luxurious alternative to chicken or duck. Cooking it in a crock pot allows us to unlock tender, juicy meat without the fuss of constant attention.
Using a slow cooker is perfect for goose breast because it gently breaks down the meat while preserving its unique taste. This method ensures a melt-in-your-mouth texture that pairs beautifully with hearty sides or a simple salad. Whether you’re a seasoned cook or trying goose for the first time, this recipe makes the process easy and foolproof.
Let’s dive into how we can bring out the best in goose breast with minimal effort and maximum flavor using our crock pot. It’s a great way to impress guests or enjoy a cozy family meal any time of the year.
Recipe For Goose Breast In Crock Pot
Cooking goose breast in a crock pot transforms a rich, flavorful cut into tender, juicy perfection with minimal effort. Follow our step-by-step guide to achieve a mouthwatering meal that melts in your mouth.
Ingredients
- 2 goose breasts, skin on (about 1 to 1.5 lbs each)
- 1 cup low-sodium chicken broth
- 3 cloves garlic, minced
- 1 medium onion, sliced thin
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Equipment
| Item | Purpose |
|---|---|
| Crock pot | Slow cooking |
| Skillet | Browning the goose |
| Tongs | Handling meat |
| Knife | Slicing ingredients |
Step-by-Step Instructions
- Prepare the Goose Breast: Pat the goose breasts dry with paper towels. Score the skin carefully in a crisscross pattern to allow the fat to render during cooking. Season both sides generously with kosher salt and black pepper.
- Sear for Flavor: Heat olive oil in a skillet over medium-high heat. Place the goose breasts skin-side down and sear for 5-7 minutes until the skin turns golden brown and crisp. Flip and sear the other side for 2-3 minutes. Transfer the breasts to the crock pot.
- Add Aromatics and Broth: Layer the orange onion slices and minced garlic over and around the goose. Add the fresh thyme and rosemary sprigs. Pour in the chicken broth and balsamic vinegar evenly to add moisture and enhance flavor.
- Slow Cook: Cover the crock pot and cook on low for 4-5 hours or on high for 2-3 hours. The goose breast is done when it reaches an internal temperature of 165°F and feels tender to the touch.
- Rest and Serve: Remove the goose breasts carefully using tongs and let them rest for 10 minutes. This allows the juices to redistribute resulting in moist meat. Slice against the grain in thin strips for the best texture.
Cooking Times and Temperatures
| Setting | Time | Internal Temp Goal |
|---|---|---|
| Low | 4-5 hours | 165°F |
| High | 2-3 hours | 165°F |
Tips for Perfect Crock Pot Goose Breast
- Do not skip searing: It locks in juiciness and adds a caramelized flavor.
- Use fresh herbs: They infuse the meat with subtle, aromatic notes.
- Check liquid level: Maintain enough broth to prevent drying.
- Let it rest: Resting ensures every bite bursts with flavor and tenderness.
Following these steps guarantees a luscious, juicy goose breast cooked in the crock pot that’s perfect for any special occasion or a comforting family dinner.
Ingredients
To prepare our Recipe for Goose Breast in Crock Pot, gather the following ingredients carefully. Each component enhances the rich flavor and tender texture that slow cooking uniquely develops.
- Goose breasts – 2 pieces, about 8 ounces each, skin on
- Low-sodium chicken broth – 1 cup, to keep the meat moist and flavorful
- Garlic cloves – 4, peeled and minced for aromatic depth
- Yellow onion – 1 medium, sliced thinly to add sweetness and body
- Fresh rosemary – 2 sprigs, for an earthy herbal note
- Fresh thyme – 2 sprigs, complements the rosemary with subtle citrus hints
- Balsamic vinegar – 2 tablespoons, adding a tangy richness that balances the goose’s fattiness
- Salt – 1 teaspoon, to enhance natural flavors
- Black pepper – 1/2 teaspoon, freshly ground for mild heat
- Olive oil – 2 tablespoons, for searing the goose breasts to lock in flavor
Ingredient Overview
| Ingredient | Quantity | Preparation | Purpose |
|---|---|---|---|
| Goose breasts | 2 (8 oz each) | Skin on, scored | Primary protein, rich and flavorful |
| Low-sodium chicken broth | 1 cup | Liquid | Keeps meat moist, adds flavor |
| Garlic cloves | 4 | Minced | Introduces aromatic pungency |
| Yellow onion | 1 medium | Sliced | Adds sweetness and depth |
| Fresh rosemary | 2 sprigs | Whole | Earthy herbal accent |
| Fresh thyme | 2 sprigs | Whole | Citrusy herbal note |
| Balsamic vinegar | 2 tablespoons | Liquid | Balances richness with acidity |
| Salt | 1 teaspoon | Ground | Flavor enhancer |
| Black pepper | 1/2 teaspoon | Freshly ground | Mild heat and peppery nuance |
| Olive oil | 2 tablespoons | Liquid | For searing, develops crust |
Each ingredient plays a vital role in our slow-cooked goose breast recipe. The combination of fresh herbs, garlic, and the acidity from balsamic vinegar awakens the pallette while the slow cooking process ensures a melt-in-your-mouth texture. Before moving to cooking, ensure you have these measured and ready to maximize efficiency and flavor.
Equipment Needed
To prepare the Recipe for Goose Breast in Crock Pot perfectly, having the right equipment is essential. Each tool plays a critical role in ensuring the dish reaches its full potential in flavor and tenderness.
Essential Tools List
- Crock Pot/Slow Cooker
This is our main appliance. Choose a slow cooker with a minimum capacity of 4 to 6 quarts to comfortably fit two goose breasts and allow room for the aromatics and broth.
- Heavy Skillet or Cast Iron Pan
We use this for searing the goose breasts before slow cooking. A cast iron skillet offers excellent heat retention and promotes an even golden crust, locking in juices and flavor.
- Sharp Knife
Required to score the skin of the goose breast, enabling the fat to render and flavor to develop during cooking.
- Cutting Board
Provides a safe and sturdy surface for preparing ingredients.
- Tongs
Useful for flipping and transferring the seared goose breasts without piercing the meat, preserving juices.
- Measuring Spoons and Cups
For precise measurement of broth, olive oil, balsamic vinegar, and seasoning ingredients.
- Mixing Bowls
Handy for combining herbs, garlic, and marinade components before adding to the slow cooker.
Equipment & Purpose Table
| Equipment | Purpose | Notes |
|---|---|---|
| Crock Pot | Slow cooking the goose breast | 4-6 quart size recommended |
| Cast Iron Skillet | Searing the skin for flavor and crust | Retains heat excellently |
| Sharp Knife | Scoring skin and slicing ingredients | Keep blade sharp for safety |
| Cutting Board | Ingredient prep surface | Non-slip preferred |
| Tongs | Handling meat without piercing | Silicone-tipped recommended |
| Measuring Spoons/Cups | Accurate measurement of liquids and seasoning | Essential for flavor balance |
| Mixing Bowls | Combining aromatics and herbs | Multiple sizes for convenience |
Additional Helpful Equipment
- Instant-Read Thermometer
For checking internal temperature, ensuring the goose breast is cooked to safe and optimal doneness.
- Lid or Aluminum Foil
If your crock pot lid is not tight-fitting, foil helps to seal moisture during the slow cooking process.
- Kitchen Timer
To keep track of cooking time for perfect results without guesswork.
“Using the right equipment ensures each step of our recipe maximizes flavor, texture, and ease — transforming the crook pot goose breast into a sumptuous centerpiece.”
Having these tools prepared before we start cooking streamlines our process and helps us focus on executing every step perfectly.
Prep Work
Before we start slow cooking the goose breast in a crock pot, thorough prep work ensures the best flavor and texture. Let’s get everything ready efficiently to maximize our cooking results.
Preparing the Goose Breast
- Score the Skin: Use a sharp knife to carefully score the skin of each goose breast in a crosshatch pattern. Be sure to cut through the fat layer but avoid slicing into the meat. This allows the fat to render perfectly, creating a crispy exterior and tender inside.
- Season Generously: Pat the goose breasts dry with paper towels. Season both sides with salt and freshly ground black pepper. Salt helps to draw out excess moisture enhancing flavor and crispiness.
- Sear for Flavor: Heat a heavy skillet or cast iron pan over medium-high heat. Add a small amount of olive oil. Place the breasts skin-side down and sear for 4–5 minutes or until the skin is golden brown and crisp. Flip and cook for another 2 minutes. This step locks in juices and boosts the rich flavor in the slow cooker.
Preparing Vegetables and Aromatics
- Slice the Onion: Peel and slice one yellow onion into thin rings or half-moons. These will form part of the aromatic base in the crock pot.
- Mince the Garlic: Peel and mince 3 cloves of garlic finely to evenly distribute its pungent aroma.
- Prepare Fresh Herbs: Strip fresh rosemary and thyme leaves from the stems. Chop coarsely if the sprigs are large. These herbs infuse the dish with earthy, savory notes.
- Combine Aromatics: In a small mixing bowl, gently toss the sliced onions, minced garlic, and herbs with balsamic vinegar and a drizzle of olive oil. This mixture enhances the depth of flavor during the slow cooking process.
| Prep Component | Details | Purpose |
|---|---|---|
| Goose breast scoring | Crosshatch skin without cutting meat | Render fat and crisp skin |
| Seasoning | Salt and black pepper | Flavor enhancement |
| Searing | 4–5 mins skin-side down, 2 mins flipped | Lock in juices and add caramelization |
| Onion | Thinly sliced yellow onion | Aromatic base |
| Garlic | Minced 3 cloves | Adds pungency and depth |
| Herbs | Fresh rosemary & thyme, roughly chopped | Earthy and savory infusion |
| Aromatic mixture | Toss onions, garlic, herbs, balsamic vinegar, olive oil | Flavor layering in crock pot |
We keep all these prep steps precise and organized to ensure our goose breast in crock pot recipe shines with balanced rich aromas and juicy tenderness.
Cooking Instructions
Follow these precise steps to achieve perfectly tender and flavorful goose breast in crock pot. Our method focuses on optimal cooking settings and strategic layering to maximize taste and texture.
Crock Pot Settings and Cooking Time
Set your crock pot to ensure the meat cooks slowly for ultimate tenderness without drying out.
| Crock Pot Setting | Cooking Time | Notes |
|---|---|---|
| Low | 5 to 6 hours | Best for tender, juicy texture and deep flavor infusion |
| High | 3 to 4 hours | Use if short on time but risk less tender results |
Tip: For our preferred results, we recommend the low setting. The slow cooking process dissolves connective tissues and renders the skin’s fat, delivering melt-in-your-mouth goose breast.
Layering Ingredients in the Crock Pot
Proper layering allows aromas to blend beautifully and ensures even cooking throughout the goose breast.
- Start with a bed of sliced yellow onions spread evenly at the bottom of the crock pot. This prevents the meat from sticking and adds a subtle sweetness.
- Add minced garlic and fresh herbs like rosemary and thyme over the onions to infuse herbal notes.
- Place the seared goose breasts skin-side up on top of the aromatics. Keeping the skin on top lets the fat render downward, basting the meat.
- Pour in low-sodium chicken broth and a splash of balsamic vinegar around—not over—the meat to maintain the sear and add tangy richness.
- Lightly season with salt and black pepper on top again before covering.
- Cover tightly with the crock pot lid to retain moisture and heat.
Remember: do not submerge the breasts completely. The slow simmer in broth and aromatics cooks the meat gently releasing intense flavors while preserving texture.
By meticulously following these steps, our recipe for goose breast in crock pot guarantees a succulent meal bursting with aromatic layers and tender consistency.
Serving Suggestions
To complement our Recipe for Goose Breast in Crock Pot, we recommend serving the tender rich meat with sides that enhance its deep flavor profile and tender texture. Below are carefully selected serving ideas and pairing tips to elevate your dish to a memorable meal:
Classic Side Pairings
- Roasted Root Vegetables
Carrots parsnips and sweet potatoes seasoned with rosemary and olive oil bring a natural sweetness that balances the savory richness of goose.
- Creamy Mashed Potatoes
Silky mashed potatoes with a touch of butter and cream provide a smooth texture contrast that soaks up the flavorful juices perfectly.
- Braised Red Cabbage
Its slight acidity and caramelized sweetness cut through the fattiness of the goose breast creating harmony on the palate.
Sauce & Garnish Ideas
- Balsamic Reduction Drizzle
A thickened balsamic vinegar glaze complements the balsamic used in the cooking process enhancing those layered flavors.
- Fresh Herb Salad
A light garnish of fresh thyme and rosemary sprigs adds aromatic brightness to each bite.
- Citrus Zest
A sprinkle of orange or lemon zest brightens the richness and adds a lively complexity.
Beverage Pairings
| Beverage Type | Recommended Pairings | Tasting Notes |
|---|---|---|
| Red Wine | Pinot Noir, Merlot | Fruity acidity with earthy undertones balances rich meat |
| White Wine | Chardonnay (oaked) | Buttery texture with a hint of vanilla complements the fat |
| Non-Alcoholic | Sparkling apple cider, herbal iced teas | Crisp effervescence or subtle herbal notes refresh the palate |
Plating Tips
- Place a generous spoon of roasted vegetables as a base.
- Slice the goose breast thinly and fan over the vegetables, skin side up to showcase the crispy texture.
- Drizzle the balsamic reduction elegantly around the plate.
- Garnish with fresh herbs and a small citrus zest pinch for a pop of color and freshness.
By pairing the slow-cooked goose breast with these carefully selected sides and garnishes we create a balanced sensory experience that highlights the luxurious texture and flavor. Our serving suggestions help transform this dish into an impressive statement at any table.
Storage and Leftovers
Proper storage of our Goose Breast in Crock Pot leftovers is essential to maintain its rich flavor and tender texture. Follow these steps to keep the dish fresh and safe for later enjoyment.
Cooling and Storing
- Cool the Goose Breast Completely
Allow the cooked goose breasts to cool to room temperature for about 30 minutes after cooking. This step prevents condensation which can affect texture and safety.
- Use Airtight Containers
Transfer the goose breasts and any accompanying juices or sauce to airtight containers. This preserves moisture and aroma, preventing the meat from drying out.
- Refrigeration Timeframe
Store leftovers in the refrigerator immediately. Consume within 3 to 4 days for optimal taste and safety.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3 to 4 days | Keep in airtight container |
| Freezer | Up to 3 months | Wrap tightly in foil and place in freezer bag |
Freezing for Longer Storage
- If we want to keep leftovers longer, freezing is the best option.
- Wrap each goose breast tightly in aluminum foil or plastic wrap, then place in a freezer-safe container or bag.
- Label with the date to track storage time.
- Thaw in the refrigerator overnight before reheating.
Reheating Tips
- Reheat the goose breasts gently in a preheated oven at 325°F (160°C) covered with foil to retain moisture.
- Alternatively, use a microwave on medium power, checking every 30 seconds to avoid overcooking.
- Warm the accompanying juices separately and drizzle over the meat for added flavor and juiciness.
“Reheating slowly and carefully preserves the tender texture and rich taste we worked hard to achieve in our slow-cooked goose breast.”
Using Leftovers Creatively
- Slice leftover goose breast thinly for sandwiches or salads.
- Dice and add to pasta dishes or stir-fries.
- Incorporate into a hearty stew or soup to enrich flavor.
By following these storage and reheating guidelines, we ensure the luxurious taste of our slow-cooked goose breast remains unforgettable, even as leftovers.
Conclusion
Cooking goose breast in a crock pot is a fantastic way to enjoy a rich and tender meal without the hassle. With simple prep and slow cooking, we can unlock deep flavors and achieve perfect juiciness every time. This method suits both busy weeknights and special gatherings, making it a versatile addition to our recipe collection.
By following the right steps and using fresh ingredients, we ensure a dish that’s both impressive and comforting. Whether served with classic sides or creative garnishes, slow-cooked goose breast promises a memorable dining experience that’s sure to delight.
Frequently Asked Questions
What makes goose breast a special alternative to chicken or duck?
Goose breast is prized for its rich flavor and luxurious texture, making it a gourmet alternative to chicken or duck. Its higher fat content results in tender, juicy meat with a deeper taste.
Why should I use a slow cooker for cooking goose breast?
A slow cooker helps achieve tender, juicy goose breast without constant monitoring. It gently cooks the meat over several hours, enhancing flavor and texture while simplifying the cooking process.
What are the key ingredients for slow-cooked goose breast?
Key ingredients include skin-on goose breasts, low-sodium chicken broth, garlic, onion, fresh rosemary and thyme, balsamic vinegar, salt, black pepper, and olive oil.
Why is searing the goose breast important?
Searing the goose breast locks in juices and creates a crispy skin, adding extra flavor and texture before slow cooking.
How long should I cook goose breast in a crock pot?
For best results, cook on low for 5 to 6 hours. Cooking on high for 3 to 4 hours is faster but may sacrifice tenderness.
What equipment do I need for this recipe?
You’ll need a crock pot (4 to 6 quarts), a heavy skillet or cast iron pan for searing, a sharp knife, cutting board, tongs, measuring spoons/cups, and mixing bowls.
How do fresh herbs and aromatics enhance the dish?
Fresh rosemary, thyme, garlic, and onion infuse the goose breast with layered aromas and flavors during slow cooking for a more balanced and delicious meal.
What are good side dishes to serve with slow-cooked goose breast?
Try roasted root vegetables, creamy mashed potatoes, or braised red cabbage. These sides complement the rich flavor of goose breast nicely.
How should I store and reheat leftover goose breast?
Cool leftovers to room temperature, store in airtight containers in the fridge for 3 to 4 days, or freeze for longer storage. Reheat gently to preserve moisture and flavor.
Can beginners cook goose breast using this method?
Yes, the recipe is easy and foolproof, making it suitable for both beginners and experienced cooks to prepare tender, flavorful goose breast with minimal effort.