Smoked Goose Breast with Cherry Glaze

Transform your canada goose into something spectacular with this wood-smoked preparation. Through traditional smoking, you'll achieve deeply flavored meat with authentic smokehouse character that will impress even the most discerning palates.

American BBQ meets European game traditions

Regional Fusion This recipe combines American smoking techniques with European fruit glazing traditions, creating a uniquely North American preparation that showcases goose's affinity for fruit flavors.

Ingredients (Serves 6-8)

• 2 whole Canada goose breasts, skin on (2-3 lbs total)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground thyme
• Apple or cherry wood chips

Cherry Glaze:

• 1 cup fresh cherries, pitted (or 3/4 cup dried)
• 1/2 cup port wine
• 1/4 cup balsamic vinegar
• 3 tbsp honey
• 2 tbsp butter
• 1 tsp fresh rosemary, minced
• Pinch of salt

Method

1. Dry Rub: Mix your spices together and coat the breasts thoroughly. Refrigerate for 4 to 8 hours to let the flavors penetrate.

2. Smoking Setup: Set your smoker to 225°F with fruit wood for a sweet, subtle smoke flavor.

3. Initial Smoking: Smoke the breasts for 1 1/2 to 2 hours until they reach 150°F internal (intermediate temperature before glazing).

4. Glaze Preparation: While the meat smokes, reduce your cherry mixture by half until it becomes thick and syrupy, about 8-10 minutes.

5. Glazing: During the last 30 minutes, brush on the glaze every 10 minutes to build layers of sticky sweetness.

6. Final Temperature: Pull the breasts when they hit 165°F to ensure food safety.

7. Resting: Rest for 10 minutes, then slice thin against the grain. The cherry glaze should glisten beautifully.