Specklebelly Goose Piccata
This fork-tender goose piccata recipe works beautifully with specklebelly, Canada, or snow goose. Bright lemon-caper sauce, simple ingredients, and one skillet.
Servings: 2
Ingredients
- 2 specklebelly goose breasts
- kosher salt, to taste
- granulated garlic, to taste
- 2-3 tbsp extra virgin olive oil
- 2-3 tbsp unsalted butter
- 1/4 cup all-purpose flour (for dredging)
- 3/4 cup chicken stock
- Juice of 1 lemon
- 1/4 cup capers, washed and drained
- 1 clove garlic, crushed
Optional Brine
- 4 cups water
- 1/4 cup kosher salt
Instructions
- Brining Tip (Optional but Recommended): Dissolve kosher salt in water. Submerge goose breasts for 1–2 hours in the fridge. Rinse and pat dry before slicing.
- Slice goose breasts in half and gently pound into thin cutlets. Season with kosher salt and granulated garlic.
- Heat a skillet over medium heat with olive oil and 1 tbsp butter. Dredge cutlets in flour, shaking off excess. Brown cutlets 1 minute per side in batches. Remove and set aside.
- In the same skillet, add chicken stock, lemon juice, capers, and crushed garlic. Scrape up all the browned bits from the pan.
- Add remaining butter and return goose cutlets to the skillet. Reduce heat to low and simmer for 5 minutes until fork-tender.
- Serve with pesto angel hair pasta and a fresh garden salad.
Notes
- If you’re cooking four goose breasts instead of two, you’ll want to increase the amounts of flour, butter, and sauce ingredients to ensure each cutlet is evenly coated and stays tender. Cooking in batches may also be necessary to avoid overcrowding the skillet.
- Other goose varieties work well too. Larger breasts may require increasing flour, butter, and sauce ingredients.
- Try duck or pheasant for a similar skillet-style waterfowl dinner.