Goose Breast Wellington

Experience canada goose at its finest with this elegant recipe. The key is classic pastry wrapping, which ensures a stunning centerpiece for any special occasion every time you make it.

British elegance meets North American game

Culinary Heritage Wellington represents the pinnacle of British cookery, traditionally made with beef tenderloin. Goose breast's size and flavor make it perfect for this elegant preparation.

Ingredients (Serves 8-10)

• 2 large goose breasts, trimmed (2.5-3 lbs total)
• 2 tbsp Dijon mustard
• 8 oz mushroom duxelles (finely chopped, cooked mushrooms)
• 8 thin slices prosciutto
• 1 lb puff pastry, thawed
• 2 egg yolks, beaten
• 2 tbsp olive oil
• Salt and pepper

Mushroom Duxelles:

• 1.5 lbs mixed mushrooms, minced fine
• 2 shallots, minced
• 4 cloves garlic, minced
• 1/4 cup white wine
• 2 tbsp butter
• 2 tbsp fresh herbs (thyme, parsley)

Method

1. Initial Searing: Quickly sear the goose breasts for 2-3 minutes per side on all sides to develop color, then cool completely. This step is essential.

2. Mustard Coating: Brush the seared breasts with a thin layer of Dijon mustard. This adds flavor and helps everything stick together.

3. Duxelles Preparation: Cook your finely chopped mushrooms until all the moisture evaporates and you have a concentrated, savory paste.

4. Assembly: Spread the mushroom duxelles evenly. Lay out sheets of prosciutto, spread the duxelles evenly, then place the goose and roll it up tightly.

5. Pastry Wrapping: Wrap the roll in puff pastry, sealing all the seams. Chill until firm before baking.

6. Baking: Bake at 400°F for 25 to 30 minutes until the pastry is puffed and golden brown.

7. Temperature Check: Use a thermometer to verify 165°F internal for properly cooked goose inside that flaky crust.